Whipped Cream Topping.. How Long?

Decorating By domestic_diva Updated 12 Jul 2007 , 9:05am by kamy_tudor

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domestic_diva Posted 10 Jul 2007 , 4:31pm
post #1 of 6

I'm making a coconut cake with whipped cream frosting.
How long do you think the whipped cream frosting will hold up?
The actual party is on Saturday and the client is picking up the cake on Friday.

If it stays refridgerated, could I put the topping on Thursday PM?
Or do I need to do it Friday AM?

I just know how unstable this stuff is and I don't want it sliding off the cake in the refridgerator.

5 replies
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JoAnnB Posted 10 Jul 2007 , 7:13pm
post #2 of 6

If you are using real whipped cream, it should be added at the last minute. It can start breaking down, although slowly, in a matter of hours.

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domestic_diva Posted 10 Jul 2007 , 7:34pm
post #3 of 6

It's homemade cream...simple kind.
Heavy Whipping Cream, sugar, vanilla

If I put the whipped cream on Friday morning, will it be okay until Saturday evening? Refrigerated the whole time.

If not, any ideas of a more stable recipe for frosting coconut cake?

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JoAnnB Posted 10 Jul 2007 , 7:36pm
post #4 of 6

It should be OK as long as it is refrigerated.

Another good icing for coconut cake is Swiss Meringue or 7-minute frosting.

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domestic_diva Posted 11 Jul 2007 , 9:24pm
post #5 of 6

bump : )

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kamy_tudor Posted 12 Jul 2007 , 9:05am
post #6 of 6

I guess you could use stabilized whipped cream.

http://www.baking911.com/recipes/whipcream/stabilized.htm

But I never had any problem with quality whipped cream. If you beat it stiff and keep it in the fridge you won't have any problem. Just don't let it stay out too much before serving it.

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