Whipped Cream Filling-storing
Posted: 02 June 2008 06:51 PM   [ Ignore ]
Newbie
Rank
Total Posts:  7
Joined  2008-06-02

Hi, I want to make a three tiered black forest type cake that I will frost w/ choc. buttercream. My question is how perishable is the whipped cream filling? I want to make it as far ahead as I can, at least 24 hours in advance, does anyone think filling will keep for more than 1 day? Or can I can make sooner and freeze? Can you freeze a cake with fresh whipped cream filling. Thanks.

Profile
 
 
Posted: 02 June 2008 06:58 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1419
Joined  2007-11-15

Yes, I freeze!

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 02 June 2008 11:12 PM   [ Ignore ]   [ # 2 ]
Newbie
Rank
Total Posts:  7
Joined  2008-06-02

Thanks for your response Hector. I will try to freeze the filled cake. Does the whipped cream filling lose any of its texture when frozen then defrosted? Do you think I need to use a stabilized whipped cream recipe? Thanks again.

Profile
 
 
Posted: 02 June 2008 11:26 PM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1419
Joined  2007-11-15

I used stabilized whipped cream (the one with gelatin) and it was just as fresh.

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 04 June 2008 12:12 AM   [ Ignore ]   [ # 4 ]
Member
Avatar
RankRankRank
Total Posts:  64
Joined  2008-05-19

Hector,

Have you ever frozen the Fruit Cloud Creams?  They are just a stabilized whipped cream.  Does the fruit puree make a difference?  I had extra from a cake, so I put it in the freezer.  Do you think I will be able to use it in a future cake, or just pretend it’s really rich ice cream?  Frozen Mousse? 

JennyBee

Profile
 
 
Posted: 04 June 2008 03:42 PM   [ Ignore ]   [ # 5 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1419
Joined  2007-11-15

The only whipped cream, stabilized or not, fruit clouded or not, that I have frozen is when already applied on the cake.

You could freeze and later thaw and apply on a cake, but beware that it can become grainy or even over whip and separate into butter, because you need to whip again the thawed whipped cream to re-incorporate it.

Turning it into ice cream is a great idea.

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 04 June 2008 04:30 PM   [ Ignore ]   [ # 6 ]
Member
Avatar
RankRankRank
Total Posts:  64
Joined  2008-05-19

Hector,

I’ll let you know what I end up doing, and how it works out.

JennyBee

Profile
 
 
   
  Back to top
 
‹‹ Serving Size      Chiffon cakes ››