Patrincia, your concern is valid. I do think heated heavy cream will whip fine as your analogy to ultra-pasteurized cream. I only use ultra-pasteurized cream since it is the easiest one for me to buy. Also, think of ganache, it uses heated cream. It may just take a few minutes longer, but never an issue if you have a stand mixer.
You must try, because the coffee idea sounds heavenly. Another route instead of using instant Medaglia D’oro (which I adore and use whenever I want a stronger coffee color and scent), is to add espresso shots to your whipped cream, which is pretty concentrated coffee. You could perhaps use the hot espresso to dissolve a bit of unflavored gelatin, and make Super Stabilized Whipped Cream (which is the only one I make, just as a safeguard to make the frosting more sturdy). I prefer espresso coffee because it doesn’t have most of the acids since the extraction is by pressure and fast (15 seconds less).
I am so glad I inspired your Genoise. Cakes without baking powder can be baked at high altitude no problem!!!!!!!!! and without having to change anything (sugar, etc) in the recipe. At least that is true for Biscuit de Savoie.
I’ve just finished the support/cake part of Keith’s Civil Engineering Bridge cake. Twin cakes, hexagonal like, Rose’s Yellow Butter Wedding Cake. The cake is filled and torted with Mousseline with lots of strawberry conserve, which means pink and I wasn’t happy with this color in the design so I overcoated it with a thin layer of chocolate mousseline. The bridge will be caramel. I am afraid that I will not make butter cakes in the future, because they are heavy and worse of all because they are so delicious to eat on its own, so I am gaining weight from eating all the cake cutouts on the spot instead of saving it for future dessert constructions!
Today is my birthday, and I was actually going to celebrate two weeks from now because of been busy, but friends organized a bbq for today, so I will attend. I will attend without my own cake (rare thing) since my cake is scheduled for two weeks from now.
Do report back on your wonderful Coffee Whipped Cream.
Click thumbnail to see full-size image