Home Cooking

Whipped Cream

Does mascarpone stabilize whipped cream sufficiently?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 4

Does mascarpone stabilize whipped cream sufficiently?

ginqueen | Aug 6, 2009 05:55 AM

Hello,

I am making a wedding cake for a friend at her request (and am now wondering what on earth I was thinking to say yes). It's a boozy mixed berry--sponge--mascarpone/whipped cream layered concoction (like a berry tiramisu). When I've made practice cakes before, they've been eaten pretty quickly so I have never really tested out how long the frosting, which is 16 oz mascarpone to 1 pint heavy cream plus about 1/2 cup confectioner's sugar, will actually last. Do I need to worry about the cream deflating and melting all over the place (if the cake is out for, say, three hours) or will the heft of the mascarpone keep everything aloft properly?

Also, if there are any tips on cake transportation--it's a three hour drive--those would be appreciated too. I was planning on not assembling the tiers until I got to the site. I figure if everything breaks on the drive I can still stick it all in a big bowl and call it trifle :)

Want to stay up to date with this post?

Recommended From Chowhound