Stabilize whipped cream advice needed

[Didi]

Hi all.
Makimg a cake for a friend and it needs to have strawberry whipped cream between the layers.... Problem is it needs to be transported for 40 min and cant be assembled at the place.
I heard you can add 2tsp or more of instant pudding powder to the whipped cream and it will stabilize it more.
But what if I add to little or too much?
Any advice?

 

[chassis]

Whipped cream stabilizers:

Cream of tartar
Gelatin sheets, gelatin powder or pectin - dissolved with warm/hot cream, chilled overnight then whipped
Keep the cake chilled until the last minute, transport in an insulated box (styrofoam cooler from the grocery or Wal Mart), should arrive in good shape.

Eat the cake as soon as possible. If after the 40 minute transportation, you eat a lunch or dinner meal, then cut the cake one hour later, the cake will not be in pristine condition.

 

[Mona]

Adding 1-2 teaspoons of instant pudding powder per cup of heavy cream is a great way to stabilize whipped cream. Start with 1 teaspoon and adjust if needed, as too little may not stabilize enough and too much can affect texture and flavor. Make sure to chill the whipped cream well before transport to keep it firm. Good luck with your cake!