I'm planning on making a cake frosted with a champagne whipped cream. Because of time constraints, I will have to freeze the whole cake in advance and defrost a couple days before serving. I have some experience with doing this with a regular whipped cream/bettercreme/buttercream, but have never tried it with a frosting that had liquor in it. Do you think that this will cause the whipped cream to separate when thawing?
it could -- gotta test it -- but be sure your whipped cream is nice & firm -- under whipping will definitely make it weep--
but 'champagne whipped cream' sounds so lovely decadent --