I have a customer who wants whipped cream frosting on a ruffle cake. The recipe I have is too delicate to hold the shape without melting down the side of the cake. I usually only use it for ice cream cakes.
Anyone have a light icing idea? She isn't wild about buttercream (might be because she has never taste a good one)
She might like an Italian or Swiss meringue, but they're richer than whipped cream.