I agree with kakeladi, it is not practical to use stabilized cream for commercial purposes. Swiss Meringue Buttercream is another less sweet option, but I do like Ermine frosting, too. I see pictures of fruit inside cakes all the time, but I have never done it and don’t plan to do so. Unless it is served quickly and all of it is eaten, I am afraid the fruit would become yucky (technical term). When I want a fruit filling, I use a puree or jam.
Sugar Sugar by SSmiley
