Does anyone have experience using rich's whip (the little cartons you buy in the freezer and whip up) as frosting to cover and decorate a cake with?
Should I treat it the same as dairy whipped cream?
I am not able to get anything like that here in SC. I just do stabilized whip cream recipe that is made by adding piping gel and powdered sugar to it. Look on Wilton site for recipe. This works great but probably not so great in heat. As long as it is refrigerated until the last minute it would work good. You can also pipe borders with it It tastes great!!