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Stability of whipped cream filling inside cake?

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Home Cooking Cakes

Stability of whipped cream filling inside cake?

d
danna | | Dec 22, 2005 08:20 AM

I plan to make a Zuccotto tonight. You line a bowl w/ sponge cake, fill it w/ whipped cream w/ heath bar bits, pecans, and raspberries, then cover the top (later to be the bottom) with one cake layer. The recipe says to refrigerate 12 hours before glazing w/ chocolate.

Thing is, I want to make it tonight and serve it 48 hours later. Will the whipped cream deflate and leak out? Anything I should do to stabilize the cream? Thanks.

Image: http://i29.photobucket.com/albums/c28...

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