The problem with whipped cream though is that it tends to weep after a short while and if you have to keep your cake at room temperature for a while, the situation gets even worse. One way to make your whipped cream last longer is to stabilize it.
You can stabilize whipped cream with cornstarch, piping gel, gelatin or even commercially available Oetker “Whip It”. In our recipe, we’re using meringue powder and have created some great results doing so.
• 2 cups fresh whipping cream
• 1/3 cup icing sugar
• 3 tablespoons meringue powder
• ½ teaspoon vanilla
Chill your mixing bowl and metal mixer attachments in the freezer for about 20-30 minutes.
Once the bowl and attachments have chilled, remove them from the freezer and set up your mixer. Add the whipping cream to the bowl and start mixing on medium setting until it thickens.
Once it thickens, add the sugar, meringue powder and vanilla. Set your mixer to a high (“whipped cream”) setting and mix until stiff peeks form. You want to make sure your whipped cream is stiff, but be careful not to overmix, or you’ll end up with butter.