I have customers asking for a cake with whipped icing instead of buttercream. Does anyone have a good decorating whipped icing recipe?
"Whipped icing" means different things in different places.
Many Chinatown bakeries in North America sell white cake with fruit filling and whipped cream pudding style frosting as dessert. Garnished with fruit NOT decorated, very delicious. These MUST be sold/served out of refrigerator case.
"Whipped icing" might mean the milk-flour custard whipped with shortening and sugar, this is routinely used in some bakeries but again for dessert service. NOT good for piping except simple borders and writing.
Or it might mean the canned fake stuff based on the same recipe (using water-starch-sugar-fat) that will not support any life form.
Or it might mean a cooked meringue (aka seven minute frosting) that coats nicely, swirls great, can be piped if powdered sugar is added. No fat at all in these recipes. Meringue can be browned or not after icing the cake.
Please ask your customers what they mean exactly.
In general "fluffy" iced cakes have NO shelf life at room temperature.
To tier such a cake, it has to be filled with ganache or else it will collapse.