I would assume it was a stabilized whip cream icing (made by adding gelatin). You just have to ensure you get the timing right (and that the gelatin is the right consistency) It's really tasty and if you use wh choc, even better! You may have some luck in recipes... If I don't see a similar recipe there, I'll post mine later today. Hope this is what you were referring to! 
I would assume it was a stabilized whip cream icing (made by adding gelatin). You just have to ensure you get the timing right (and that the gelatin is the right consistency) It's really tasty and if you use wh choc, even better! You may have some luck in recipes... If I don't see a similar recipe there, I'll post mine later today. Hope this is what you were referring to!
thank you so much for helping me, I need to try it 
uses Italian Buttercream for filling and crumbcoating. There are lots of recipes available for it. Give it a try, people love the flavor. You'll love the ease of use.
lapazlady thank you so much I will look for one
Whipped cream icing under fondant is, generally, a mess.
The whipped cream has a high water content and deflates under the weight of the fondant. The cakes absorb the water and can then weep. The water can melt the fondant and make it sticky.
This isn't a problem with meringue buttercreams or decorator's buttercreams.
Rae
Whipped cream icing under fondant is, generally, a mess.
The whipped cream has a high water content and deflates under the weight of the fondant. The cakes absorb the water and can then weep. The water can melt the fondant and make it sticky.
This isn't a problem with meringue buttercreams or decorator's buttercreams.
Rae
Thank you so much BlakesCakes for the info. I am wondering if Pastry Pride is the same as the whipped cream 
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