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.
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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.....
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Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
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