Hi KLin, the answer to your questions depends on a number of other factors, including how much whipped cream frosting you're making, how thickly it's applied to the cake and most importantly, how warm the environment is. Most of us bakers here tend not to use whipped cream frosting (regardless of whether it's stabilized) because it can be quite unreliable in hot weather. This becomes especially risky if you're baking a wedding cake, which comes with high expectations. If you keep the cake in a cool place and use Instant ClearJel, you can expect the cake to hold up for about 3-4 hours, understanding that any piping may become slightly less defined. You can make the frosting about a day in advance if it's completely necessary. If someone really wants to include whipped cream in their cake, we tend to encourage them to use it as a filling between the layers and pipe the outside with buttercream, which is more stable and holds designs more distinctly. Feel free to give our Baker's Hotline a call if you want to talk through wedding cake logistics (855-371-2253). We've got a number of bakers on the hotline who have made more than one wedding cake in their day. Good luck! Kye@KAF

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