I am making a sponge base with whipped cream in the middle of 2 or 3 layers of cake. I would prefer not to have to do this just before serving.
It depends on how (and if) you stabilize the whipped cream. For super stabilization--which I suspect you need for layers, etc--it involves gelatin. I have done it once, I think I used an Alice Medrich recipe. For less intense stabilization, for example if you want your whipped cream to last in a container in the fridge for a day or so without weeping much, using powdered sugar (i.e., the cornstarch) will usually do the trick.
Thank you! What ratio of powdered sugar to cream please.
I usually just sweeten it that way, so when it is sweet enough you should be fine. What would that be, a tablespoon or 2 to a cup of whipping cream? Sorry if I was late answering this, I actually did check to see if you had any questions but I could not find the darn question at first!
I've heard that a tsp. of cream of tartar also helps.....
Please enter a valid email address.
Well played. You deserve a cookie.
Small but mighty
3-Ingredient Chocolate Genius
Your Favorites, Back in Stock
Shop the Piglet Cookbooks
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.