I am making a wedding cake and the filling is a lemon cream filling, which has heavy cream in the recipe, how long will this hold? I would like to put the cakes together Thursday evening,due to needing to take the cake to hte hall on Friday evening, any suggestions?
Thanks
Danielle
I personally wouldn't build a cake with a whipped cream filling without a stabilizer. I use 1 T of gelatin per quart of cream. I would also serve it within 36 hours of making it, once the cake is filled.
I'm sure people do all sorts of different proportions or methods, but that works for me.
HTH
I use the wilton recipe for stabilized whipped cream and it holds up really, really well.
But be aware that if you use wc for your fillings the cake will have to be refrigerated and really shouldn't sit out for more than 2 hours. You can use things like pastry pride or bettercream to make a faux whipped cream filling that is shelf stable. I think there also might be a recipe on here by ShirleyW (I think) for a faux wc filling that you can sub out ingredients to get the flavor you need!
Welcome to CC!
Good luck with your cake!
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