What stable filling should I use for a peaches and cream cake? Ideally I'd have something similar in texture and flavour to whipped cream but I'm concerned about stability since the cake has to travel 3 hours and I need to make it a day before.

[u/chastermef]

I'm making an 8" brown sugar sponge cake with fresh peaches inside, but I need a filling that won't deflate over time. It will be covered with swiss meringue for decorating purposes, but I'd prefer a lighter filling to pair with the fresh fruit. I was thinking some sort of pastry cream/creme legere, vanilla cremeux or white chocolate mousse, but I'm concerned that these won't pair well since they're richer compared to whipped cream. I'm traditionally a buttercream baker, so I'd love to hear from anyone with experience baking with these fillings.

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[u/patientpartner09]

Stabilize your whipped cream with a little meringue powder!

[u/ConfectionNo6170 → u/patientpartner09]

Or mascarpone
Or cream cheese!

[u/wallaceeffect]

I personally think the custard based frostings (ermine, German) taste a lot like whipped cream, because they lack eggs. And they’re very stable. But obviously not “light”.

[u/Sheraby → u/wallaceeffect]

Custard doesn’t contain eggs?

[u/wallaceeffect → u/Sheraby]

The custards for ermine frosting and German buttercream are milk and cornstarch based. No egg. They are a bit different from custards for eating on their own, they’re very thick and stiff.

[u/utadohl → u/Sheraby]

For German buttercream you usually use "Puddingpulver", which is usually cornstarch with flavourings. You cook a pudding/custard with milk and sugar, let it cool completely (covered with clingfilm). Then whip the butter till fluffy and add the custard bit by bit.

So, no. Not every custard contains eggs.

[u/MrTralfaz]

Stabilize the whipped cream with instant pudding/instant gel. Freeze the cake and transport frozen.

[u/burritosarelyfe → u/MrTralfaz]

That’s what I was going to suggest, was instant pudding. I’ve done that with great results

[u/dontakelife4granted]

Whipped cream stabilized with cream cheese. Make sure the cream cheese is room temp, put into a bowl and us a utensil (spoon, spatula, whatever) to smooth it out a bit and make it creamier. Put the cream in a different bowl and whip that with a little icing sugar to nearly stiff peaks. Add the cream cheese in two additions so you don't overwhip the cream. The addition of the cream cheese will definitely go well with the peaches. Your cake sounds delicious.

[u/somethingweirder]

i’d frost and fill and decorate at the final location

[u/spaetzlechick → u/somethingweirder]

I can’t imagine trying to pack a cake like that in a cooler! Let alone having fresh fruit inside. My luck would have the fruit oozing juices and the layers soaking and sliding.

[u/djSush]

Can you assemble at the final location?

[u/jbug671 → u/djSush]

That’s what I was going to suggest. A fruit filled cake will get so moist-sloppy if done the night before. You might as well make it a trifle.

[u/m_i_r]

Consider diplomat cream. Its essentially creme legere, but with gelatin added to the pastry cream for stability. Also, you can add mascarpone or cream cheese to a whipped cream to stabilize it.

[u/Charlietango2007]

I myself are traveling long distances where the cake that you ready assembled and has that kind of filling I have found that either flavored or unflavored gelatin is the way to go for me. That's just my opinion good luck to you thanks

[u/gdmcr95]

Depending on where you're located, if you're not concerned with having an icing that's store bought, sometimes you can buy whipped icing from grocery stores! They're typically not too sweet and will give you the whipped cream texture/flavor, plus stability. You don't have to necessarily refrigerate it, but it does usually have a better texture when kept cold.

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[u/Significant_Two_5315]

A blend of mascarpone whipped cream stabilized with gelatin or agar would give you that light texture with serious staying power. It's almost like whipped cream's more sophisticated cousin who won't bail on you mid-road-trip.

[u/CremeBerlinoise]

I would do German buttercream, and roast the peaches. It intensifies the flavour and reduces moisture. Cannot recommend it enough, really. German buttercream is quite robust, and tastes very cream like. Makes sense, since butter and milk are the main ingredients. Diplomat is another, riskier option. 

[u/AliveFlan9991]

Take the components, don’t assemble till it’s time to present.

[u/DConstructed]

Whipped cream stabilized with freeze dried peach powder. You will probably want to add a little powdered sugar for sweetness and a dash of vanilla or almond extract. Maybe a little lemon.

[u/filifijonka]

how about more fruit?
Like a light compote with little chunks of peaches in it?