I have a cake order and the customer wants a whipped cream frosting instead of the buttercream I usually use. I warned him that the shelf life was much shorter with a whipped cream icing, to which he said the cake wouldn't last long anyway. LOL But, my dilemma... I need to pipe a border on this cake. The cake should be white, with a dark purple embellished shell border. I have read about stabilizing the whipped cream with either pudding or piping gel to achieve a stable decorating consistency. But how does it hold up to coloring? And which should I use, piping gel or pudding?
Also, I read something about "over-whipping" cream... Can someone please explain that?
(Mind you, I am very nervous about this icing because of a recent mishap with cupcakes I made. I topped them with a fresh whipped cream frosting and they literally soaked up the cream and were soggy, wet cupcakes... EEEEWW!)
Any advice or input is greatly appreciated!!