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IMBC vs. Whipped Cream for a cake with strawberries

post #1 of 5
4/1/12 at 10:46am
Thread Starter 
My friend asked me to make her a yellow cake with icing that's not too sweet and she wants strawberries on top. Would you make the cake with whipped cream or IMBC?

Thanks!
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post #2 of 5
4/1/12 at 12:58pm
Refrigeration and shelf stability. How long will the cake be out of the refrigerator? Whipped cream has a 4 hour limit at room temp (or temps within the temperature danger zone) then you must chuck it. IMBC has received mixed reviews in terms of shelf stability but overall the tendency is for it to be okay for a longer period at temps 72-78 degrees. What does your HD say?

Since you're using fresh fruit, your cake will need to be refrigerated either way. What you are left with is your personal preference since both options would be tasty.

The above is what I would consider, and more than likely would go with IMBC, less hassle.
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post #3 of 5
4/1/12 at 6:25pm
Both are tasty, but I personally would prefer whipped cream with the fresh fruit. You can keep the whole thing in the fridge until time to serve if you have to and it will still be ready to eat, IMBC would need time to warm up again.
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post #4 of 5
4/1/12 at 10:31pm
You can stabilize the whipped cream with sour cream, gelatin, or piping gel. It won't change the need for refrigeration, but it will keep it from breaking down.

Edit: IMBC turns the egg whites into a confection, making it stable outside of the refrigerator. The weakest link becomes the butter, which is also able to be left out of the refrigerator. So IMBC can be treated the way you would treat butter based on temps in the room.
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post #5 of 5
4/2/12 at 9:31am
Thread Starter 
Thank you for the tips. I think I've decided to go with the IMBC.
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