I want to do a strawberry cake with choc ganache filling, and a white frosting. I thought whipped cream, tho I have never done this. First question: good recipe? Then, does it work similar to buttercream, or do you just spatula it on for a more textured finish?
A cake 'iced' in whipped cream must be kept refrigerated.
There are some non dairy products you could use but some people have trouble finding them.
If you have a Smart N Final or GFS around then get a qt of Frostin Pride or Rich's "Bettercreme". All you have to do is whip it until it stands in a peak then spatula it on. It can be smoothed if you want but sounds like you don't want that