Glad it worked out for you!
Just wanted to post a recipe I use for others seeking suggestions and opening this thread. :)
Use white chocolate pudding for an all white result.
From Wilton member Bunnywoman:
This is my favorite stabilized whip cream recipe. I have used this to frost many angel-food cakes. You can mix and match up the flavorings or puddings to your liking. It is very versatile.
Bunny's Stabilized Whipped Cream
2 cups of heavy whipping cream
1 TBSP white, granulated sugar
1 envelope INSTANT pudding mix
1 tsp. vanilla
1 TBSP + 1 tsp milk
Place mixing bowl and beaters in the freezer for 10 minutes.
Remove bowl and beaters and start mixing the heavy whipping cream & sugar for about 2-3 minutes. Once the cream starts to get thick (DO NOT OVERBEAT IT!) then add the dry pudding mix.
Once the pudding is added the mixture will get very thick fairly fast. Add the milk to thin it down to a spreadable consistency. This spreads wonderfully! You can not use a Viva on this as it does not crust.
MUST refrigerate cake and any and all leftovers!!!!!
I have made this using WHITE CHOCOLATE instant pudding. This was still a nice white color, but only just a slight hint of the white chocolate flavor.
I have made this using VANILLA instant pudding. This had a nice flavor of vanilla but also gave a yellow color to the icing.
I have made this using CHOCOLATE instant pudding. This had a nice flavor of chocolate but also made the icing brown in color. When I made this I omitted the vanilla and added 2-3 drops of Lorann chocolate flavoring and increased the milk by 1 tsp.
I have made this with LEMON instant pudding. This had a nice lemon-y flavor to it. I decreased the vanilla to 3/4 tsp and added in 3 drops of Lorann lemon OR 3/4 tsp vanilla + 1/4 tsp lemon extract. (I like lemon and vanilla together.)
You can even use this recipe and make this SUGAR-FREE by omitting the white sugar and using sugar-free instant pudding. I use this icing for a diabetic cake.
This icing DOES NOT hold up to heat and humidity. I strongly encourage this icing to NOT be used in the summer's heat and humidity.