Question about cream

[AndSoFinally]

I want to make a Victoria sponge cake with real cream. How do you stop it melting once it's in the sandwich? Do you add icing sugar or something to keep it stiff? Or am I not whipping it enough? I've bought whipping cream and the cake is completely cool. It was firm when I put it on but it's going a bit melty. What have I done wrong??

As long as it’s firmly beaten (my preference is for double cream) the main thing is to keep the cake cool. In heat, the cream will soften and run.

What kind of cream did you get? I agree, you really need double cream for a cake

Victoria sponge is tasty but quite heavy. If I want to use cream (as opposed to buttercream) I use a fat free sponge recipe which is much lighter and less likely to squished out the cream.
I think for a Victoria sponge to hold it will need to be pretty thick; almost spreadable rather than 'dollopable'.

It's whipping cream. Is that wrong?

Not wrong but different.

Whipping cream gets bigger when whipped. Double cream gets thicker. So double better for this.

Having said that I suspect you've not whipped your cream enough if it's run straight away