I have just found a wonderful recipe for whipped cream marscapone frosting which mixes a cup and a half of heavy cream with 12 ounces marscapone and you beat until stiff peaks form. I want to put it on a lovely italian almond cake, but...
DOES WHIPPED CREAM FROSTING KEEP IN THE FRIDGE--ON A CAKE? If I frost the cake, and people go back the next day for another piece--or two days later, are they going to find a dripping soggy nightmare?
Also, general question about whipped cream. If I whipped the cream and marscapone a day in advance, how long can I keep it in the fridge before applying to the cake? I've heard everything from a day to a week, in a sealed container.