A friend wants a 3-layer cake with a whipped cream filling, will this work? I know I've heard of people using whipped cream but I'm worried it will deflate and be a huge mess! Can whipped cream support multiple cake layers? Should I add a little gelatin to help make it more stable? Should I use cool whip? HELP!!

I don't know about cool whip but I know you must use something to stabilize the whipped cream. I've heard of using lemon juice, gelatin, powdered sugar. Ive used A tbls of piping gel and powdered sugar to sweeten and it held up will for a couple of days in the fridge (it was even better overnight in the fridge) so I would suggest your cakes be cold when assembling and using a relatively light cake.

Piping gel is a great stabilizer. Another is sour cream. both need to stay refrigerated.

Here is a recipe that I have used in the past for a sturdy whipped cream frosting:

http://allrecipes.com/recipe/sturdy-whipped-cream-frosting/detail.aspx

I have piped with it and, left it out at room temps.

I would run that by your HD before you leave it out or advise a customer that it is ok to leave it out. I think this should be a refrigerated item.

It all depends on what type of whipped cream you use. I use Frostin' Pride (buy at smart&final) or Rich's Bettercream (costco, sams club & smart&final) These are all non-dairy based whipped creams so no need for refrigeration. I've used this many of times...works perfect for fillings, stacking, and layering; I've even done a basket weave (very stable). HTH

I'm sure non-dairy is fine. I just try to point out that what we do in our own kitchens should not be suggested to customers. You have to assume that whatever you say, they will stretch it longer. My HD is pretty specific about refrigerated items.

I just want to add that HD's are usually good at answering questions for home bakers too. Bakers give to work groups, churches, block parties, etc. Knowing the safety issues is good for everyone, as someone in your church could sue you. Ouch!

Go ahead and add a little gelatin - I do that every time. I think it's 1 tsp gelatin (before blooming) for every 1 cup of whipping cream.

I tried the gelatin thing and I failed miserably. Mine did not liquify. What did I do wrong? I tried it twice.

What do you mean it didn't liquefy?

Add dream whip to it. There are lots of whipped cream stabilizers out there, some are natural ingredients if you prefer it that way. Check your local grocery store. (sometimes we don't see them unsless we are looking for them, it's happened to me lots of times)

I agree with scp1127 most people will let it sit out longer than we would. When I first met my husband he would leave his pizza on the counter over night and eat it the next day. When I told him he could get sick because of the cheese he and all those meats he didn't believe me. Then one day he got really sick and when we took him to the docter they gave him antibiotics because of all the bacteria he had in his stomach, it happened to me several days ago, But mine was from eating at a pizza spot HE wanted to try....I've been sick for the last 8 days. Lol. Never eating there again.


Edited to add: sorry to get off topic.

kat, it said to dissolve in a tiny bit of water. It remained lumpy.

I learned the info about the public from the MD state health dept. They said people will abuse the perishible food, so we have to anticipate it with heavy precautions, hoping they will only push it a little and stay healthy.

For gelatin, you dissolve it in a little cold water for around 5 minutes to let it bloom. Then you have to melt it in the microwave in around 30 second intervals to get it to liquefy. Once you've done that, let it cool slightly and then you can beat it into the whipped cream.

I hope this helps for next time!!

Looks like my recipe left out a step. Thank you.