Hello all!
I have a silly question, is it possible to use a whipped cream filling for a 3 layer cake? Wouldn't it "melt"? (I don't think melt is the correct word to use. It just seems this filling is too light and would just get a absorbed between the layers)
Any help is appreciated
I use it often but it has to be kept well refrigerated and it has to made correctly or it will "weep" --
to make it correctly: y'know how cream will make butter if it is whipped too long, right? well whip it till just before it turns to cream and you'll be perfect -- you could even get an extra carton to practice with -- you start out whipping on a lower speed for a couple minutes then repeat three or four times until you have it going full bore so all the cream gets incorporated -- if you start at full speed it can leave a little unwhipped in the bottom of the mixer --
but it must be kept cold for safety
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