How Long Does Stabilized Whipped Cream Last Out Of Fridge?
Decorating By ceshell Updated 16 Nov 2006 , 9:26pm by ceshell
I made the Wilton's stabilized recipe.
I know any whipped cream frosting has to be refrigerated, but I'm unsure how much leeway the "stabilizing" process will give me before it starts to go melty on me once it's been taken out. Like, can I get my cake from my home to the party w/o it turning runny (it's an hour drive). Do I have to refrigerate it once I get to the party even if the house is cool? If I keep it in the fridge till serving time, how long will it last once we slice and serve it before someone has to jump up to put it away? (Nobody ever takes seconds if the cake has been put back out of sight!)
Any input would be appreciated!
This is the recipe I always use for wc. It will last the drive but I recommend placing it in a cooler. I have traveled for 2 hrs with a wc covered cake and in cooler weather it was fine. When it was hotter outside the cooler was a must. I would pop it back in the fridge until close to serving time (give em some time to oooh and aahh over it lol) and it can stay out for a bit after cutting.
Thanks! I am seriously considering just serving the wc on the side because I want the cake to sit out all day so everyone can ooh and ah over it!! LOL!!! AS IF it will even look worthy of oohs and ahs - I've only done 3 cakes so far!!! It would be easier to design w/a white frosting and I specifically want it to be whipped cream, not bettercream, buttercream, white choc. etc.; however the logistics of decorating would be far improved by decorating over whipped ganache (I planned to put the wc over a whipped ganache, so the cake would be brown if I serve the wc on the side.)
So this is so helpful - to hear from your experience with the Wilton's stabilized wc and learn that if I think I'm going to leave it out for 3 hours I've got another think coming. 
Now I have to decide which color I want it to be, and I can go from there. Thanks!
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