I have several cake cookbooks that feature flavored whipped cream as a filling and/or frosting for cakes. If I wanted to make one of these whipped cream frostings, what is the furthest in advance I can fill and frost a cake with them? I noticed that some cookbooks call for stabilized whipped cream while others don't, but the benefits and detriments of these different techniques may be are somewhat fuzzy. I'd love some advice on this topic, since I'd like to try a frosting other than the typical buttercream, and whipped cream can be very light and pleasing in contrast with cake layers. Thanks.