I guess your time frame would be the determinate. It would be okay if refrigerated for an hour or two but if you could do it just before serving it would naturally be better but as long as you don't have to wait too long to serve it I expect it would still be good.
And if the time frame is too long and you fear the whipped cream will collapse, take some other type of cream, separately, to apply as garnish at your friend's place. Possibilities - creme fraiche, Greek yogurt, British double cream, vanilla ice cream, or (if nothing better) whipped cream in a pressurized can.
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