Need Some Advice Regarding a Custard Cake filling

I am making strawberry shortcake for my boyfriend's birthday, which is tomorrow. The cake layers came out fine, beautiful actually, which is rare as my oven is very tempermental! I wanted to dress up the cake by having a light, creamy custard style filling for the cake, so I found a recipe for cream puff filling and made it. Although VERY tasty, it does seem quite thick and glue-y. I think this would be great as pudding, but I'm not sure if it's the right consistency for my creamy layer of filling. I was thinking of perhaps incorporating some whipped cream into the custard to give it a lighter consistency but I've never tried anything like that before. If I whip the cream and then add a bit of the whipped cream to the custard, and give it a quick whirl with the mixer, what will happen? I'm going to assemble the cake in the morning, so hopefully I can get some info before then. Otherwise, if the custard just doesn't seem right (it hadn't come to the chill yet so I'm not sure what the final result will be) I'll either try again, (time permitting) or skip it and just do the whipped cream on the inside as well as on the outside. Any experiences or info would be greatly appreciated! Thanks, Jen
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