Does anyone know if this filling would hold up in a two-tier cake covered in fondant? I thought I would add the Whip-It stabilizer but still wondering if it's thick enough for stacking since it's a whipped cream filling?

Thanks!

I actually don.t use whipped cream..I use the WBH House Buttercream icing recipe and then add in the chopped cookies..Much more stable and still tastes good!!

Maybe I could do the same with IMBC instead of whipped cream?

Maybe I could do the same with IMBC instead of whipped cream?

Sure ...why not....Whipped cream is so tempermental and in heat or humidity ..you will have a problem of melting.