Would you recommend whipping the cream in a copper mixing bowl if available? Or is that just for egg whites? I want to make a yellow two-layer cake to be frosted with whipped cream between the layers (with strawberries) and all around the sides and on top with more strawberries. Will the whipped cream destabilize faster because of juice from the strawberries? Will it all be a big mushy mess by the next day? Help!

• Reply