Whipped Cream For Weddind Cake Fillings
Decorating By mid Updated 5 Apr 2006 , 2:22am by SquirrellyCakes
I had a request from a bride that wanted whipped cream fillings for her wedding cake.
The problem is that how long can we keep the whipped cream out of the fridge.
The wedding is on Saturday. I am making the cake on Wed and whipped cream fillings on Thur and Friday is to cover with fondant and decoration. Can the whipped cream stand all the way to Sat night. Help!!!!!
When I used to work in a bakery, we got calls for whip cream on and in cakes. I would say no to your situation, because the cake will suck all of the moisture out of the whip cream by the time you need it. Plus, with the weight of the fondant, I think it would squish it too much. That is only my opinion......... 
Real whipped cream fillings shouldn't be made far in advance, about 24 hours ahead and the cake should be refrigerated up until and shortly after serving time. It breaks down fairly quickly even when stabilized once it is at room temperature. You are bettter off with using a commercial sleeve type of filling like a Bavarian Cream that can be left at room temperature as per the manufacturer's instructions.
Hugs Squirrelly
Squirrelly is right.
And I don't think it's a good idea to refrigerate fondant either.
Most would agree it doesn't refrigerate well.
PurplePetunia 
P.S. Love your signature, Squirrelly! 
Well, some of the fondants now refrigerate well, not like a couple of years ago when they would turn into a slimey mess. Amazing how things change!
Hugs Squirrelly
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