Are you asking about a "whipped" buttercream or about a traditional "whipped cream" using heavy cream. (Whipped cream being what is used to top a sundae)
Sorry that I didn't get back to you sooner. In my experience, whipped cream does not take color well, You can pipe simple borders with it. I have put buttercream/royal icing flowers on the tops of my cakes, but not the sides. HTH
It's okay, no worries. If she wants whipped cream icing what would be a good recipe? She described it as something light and fluffy and I feel like I know what she is talking about but not sure if I know the recipe. . . Wilton calls one "Stabilized Whipped Icing" and I am not sure if that will work. I am planning on practicing this weekend but thought I would just see if anyone had an idea. Thanks so much!
My Whipped Cream is just whipping cream, vanilla extract and sugar to taste. I like to use whipping cream with at least a 36% butterfat content. I don't know where you are but my Sam's club sells Byrne Dairy brand and it is great. The worst I have ever used is Tuscan, it does not hold a whip very well. You can also try the "Whipped Cream Buttercream" recipe. It is listed in the recipe section here on CC. This is a light, fluffy, not too sweet buttercream. This might be a good substitute.
I just made a cake last weekend with whipped cream icing. It actually was cool whip icing. One container of cool whip, one package of pudding powder (I used jello brand lemon...very light and tasty!). I used gel colouring, and it did take quite a bit, but I ended up with a nice pastel. The only trouble I had was keeping it from sliding down the sides. I mixed a teeny bit of meringue powder in to help stiffen it up. Hope this helps!
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