I need to make a 3 tier cake which I was planning on filling with a lemon mascarpone cream filling. (Mascarpone cheese, whipped cream mixed with lemon curd) tiers will be damed and crumb coated with IMBC and covered in fondant.
Would the filling be stable enough to stack all my tiers and not turn soupy?
sure if you make it right -- whipped cream turns into butter right? if you whip it long enough you get butter right? so if you whip it to just before it turns to butter you're there -- you got it
people think whipped cream needs to be stabilized otherwise it weeps -- but actually it weeps because it was not whipped enough --
whipping stabilizes whipped cream --
and you need to keep that fully chilled yes
Didn't think of it like that! ie. it turning to butter! Although that's not what I would want to intentionally do!
I want to keep it as a lighter filling as opposed to my standard IMBC
yes of course -- and just take it to nice & firm before it turns to butter -- people leave it all weepilicious and wonder why it weeps -- then the marscapone helps the whole thing too -- a little dash of maker's mark enhances the whole effect -- maybe some limoncello instead to go with the curd