OK, I am preparing a chocolate cake roll and I want to fill it with a Swiss mocha whipped cream which consist of 2 cups heavy cream, 1/2 cup powdered sugar and 1 1/2 tsp. Swiss mocha powdered flavoring,( which has me zzinging right now, lol) My question is can I freeze the cake with the whipped cream filling in it on Tuesday, ice and put in refridge. on Friday and serve on Saturday with no flaws. Oh, and also, am I wrong by thinking that the powdered sugar will stabilize the whipped cream sufficiently. Your help is so greatly appreciated. I am actually making 14 of these and being honest it is my first go at this. The cake part is what I believe to be right on point.