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Does mascarpone stabilize whipped cream sufficiently?

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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 :)

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  1. Sounds like a great adventure.

    I've made the marscapone whipped cream combination before and it is great. Here's one recipe for an almond praline cake with marscapone frosting. The notes from epicurious say that this cake can be made ahead. That suggests that you can do it. I think I had a slice of this left over the next day one time and thought it wasn't as good as the day it was made, and that the frosting seemed thicker and a bit clumped. But that was after a whole day, not just 3 hours.

    Here's the recipe:

    http://www.epicurious.com/recipes/foo...

    (By the way, I think this is the best cake I've ever made hands down. Other reviewers seemed to really like it too.

    )

    I think what I would do as an experiment is mix up a batch of my marscapone cream and see how it fared after two hours, three hours, four hours . . . . .

    Just so I didn't worry about it.. . . .

    2 Replies
    1. re: karykat

      Yesterday, I was watching an old "Baking with Julia" and the guest chef kept calling it MARSCAPONE and I kept cringing and remembering that old thread...............

      1. re: mollygirl

        I think I pronounce it differently every time I say it.

    2. I think karykat is right, for three hours it should be absolutely fine. I made a whipped cream similar to this last week (for waffles) and saved the extra in a container in the fridge. After a few days it will get clumpy, but if you're serving it the same day I wouldn't worry. It will be delicious!