Stability of whipped cream filling inside cake?
I plan to make a Zuccotto tonight. You line a bowl w/ sponge cake, fill it w/ whipped cream w/ heath bar bits, pecans, and raspberries, then cover the top (later to be the bottom) with one cake layer. The recipe says to refrigerate 12 hours before glazing w/ chocolate.
Thing is, I want to make it tonight and serve it 48 hours later. Will the whipped cream deflate and leak out? Anything I should do to stabilize the cream? Thanks.
Your whipped cream will be, uh, interesting.
I can't recommend to you to keep a cream-filled cake for 48 hours -- 24, certainly, with help. That said, if you ABSOLUTELY cannot fill this cake later than 48 hours ahead:
Bloom some unflavoured gelatin (directions will be on box, but essentially you stir it into some boiling water and let it sit for 5-10 mins or so to cool down)
Then whip the cream.
Then whip the gelatin into the cream for a few seconds.
Then fill the cake and top it and refrigerate it.
If you don't want to use gelatin (for whatever reason) you can try using Oekter brand "Whip it." I don't eat gelatin, and previously didn't know of a good way to stabilize whipped cream. However, I learned (on this site of all places) that the Whip it does just that. You use one package per one cup of unwhipped cream, and add it when the cream begins to get frothy...the same time you add you sugar and vanilla.
Don't want to guarantee this, but I have eaten cakes many days after I've made a whipped cream filling for them (using Whip it) and they've still been not only stable but flavorful too.
i've had excellent results using organic heavy cream (horizon, or something like that, is the brand i get). it has a higher fat content and is much more stable over time. 48 hrs might be pushing it w/out some additional stabilizer, but i've been very pleased with it up to 36 hrs later (it was gone by that time, so i can't comment on how much longer it would go). it was whipped to a pretty stiff consistency, and it hadn't gotten watery at all by that time.
Add about a teaspoon to a teaspoon and a half (depending on how much you're making) of cream of tartar to the whipped cream. It will make the whipped cream much more stable.