I was wondering if I can make whipped cream buttercream icing (Wilton recipe) and Whipped ganache today (tuesday) to use on Thursday or Friday. Are there any special precautions to keep in mind while storing the frosting and filling?

TIA!

The whipped cream b/c is my favorite (not hi-ratio recipe):

http://cakecentral.com/recipes/2019/whipped-cream-buttercream-frosting

This b/c doesn't require refrigeration. And ganache is stable for a few days, but whipped ganache isn't:

http://cakecentral.com/cake-decorating-ftopict-658456-.html

http://cakecentral.com/cake-decorating-ftopict-624310-.html

Whipped vs. regular ganche help thread:

http://cakecentral.com/cake-decorating-ftopict-667382-.html

HTH

So if I understand right the fact that Crisco no longer has trans fats doesn't matter in the case of the whipped buttercream, correct?

Nope, I've never made the Whipped Cream buttercream chocolate. But it does sound tasty.

Jan... please help me figure this out!!! Others please advise too...I just made the wilton whipped cream buttercream and tasted it and it tasted greasy and heavy It left a greasy feel on the roof of my mouth.

I made 2 batches of the recipe and cannot throw it all out. Can you guys help me improve the recipe pleaseee???

I'll really appreciate all help I can get. Thanks so much!

I don't know anything about the Wilton recipe. I use my own adaptation of the Whipped Cream Buttercream found in the Recipe section. And to make it chocolate I just throw in some cocoa. The way the recipe is written - mix it in two parts then mix together - works fine. This is stable at room temp and even outside.

I have to tell you that you saved me. I was going to have to go out and get some whipped icing to finish a cake and ran across these recipes. I tried the first one and it was perfect and tasted very good...I will be using it everytime now!!

I'm sorry, but I can't help you with the greasy problem because mine was very light and fluffy and no where near greasy. Maybe you didn't whip it enough?