Tonight I made a cake for a new customer. Nothing fancy, but she wanted whipped cream frosting. I usually make everything from scratch, but I think that's about to change. I made the whipped cream and stabilized it with piping gel. But it kept breaking down. I can usually pipe with it if I work quickly. But for some reason, it kept turning into liquid. I scraped it off and started over twice. Whipping cream is so expensive, so it killed me do waste it. I finally made some buttercream just so I could decorate it a bit. I was so tired, I quickly finished it off and put it in the fridge. Hoping the cake fairy will make it look pretty by tomorrow. Just venting! What could I have done better? 
Oh, so sorry for your trouble...........Whip cream is a pain. I have never put piping gel in it either. I think that would break it down. Also for future reference, the cake will soak up moisture as it sits and the whip cream will change texture or even crack if they don't use it right away. Again, so sorry. Hang in there, we have all had those sort of days 
I have used whipped cream on a few of my cakes and unless I stabalise it (not with piping gel though) it is just a nightmare to work with. You cannot do intricate decor with it so all of my fresh cream cakes are pretty boring and I do feel I have to work faster with it.
Oh man! I am so sorry. As they have said earlier, if you must use it to frost, then stabalize it with gelatin.
Here is the recipe that I use and it works well when needs be, just be sure not to let it sit for too terribly long. I would wait till the morning of to frost. I know that would probably mean an early morning, but it also means much fresher cake when it comes to whipped cream. Good luck and I am sorry for your frustration!
Whipped Cream Filling
INGREDIENTS
1 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 tablespoon cold water
1 teaspoon unflavored gelatin
DIRECTIONS
1. Whip cream with confectioners' sugar until soft peaks form. Dissolve gelatin in water over low heat. Remove from heat, allow to cool slightly, then whip into cream until stiff peaks form.
I have only done one cake with whipped cream icing and my son just had to have it. I made it and I used piping gel and had absolutely no problems with the icing. The picture is in my photos ( the frustrated fisherman). I am sorry you had the issue with the icing. I can't give you alot of tips on this one, but we are our worst critics. Keep the faith. You can do it.
Good morning, everyone. It was a pleasant surprise to wake up to all of your kind words after such a rough night. I was thinking about using gelatin to stabalize it on my last try, but didn't have any and didn't want to go to the store at midnight. I just chalked it up as a learning experience. I will definitely do it next time. I feel much better now. Thanks CC!
I may not be of much help but here's what I used this weekend. I made a Tres Leches cake and I just iced the top with whipped cream and put a small plain border around the top. I made whipped cream, from heavy whipping cream, vanilla extract and granulated sugar. I whipped until it was fluffy. Then I just covered the top of the cake. Someone previously mentioned the cake would obsorve the moisure but since my cake was a tres leches that wasnt an issue for me. I also kept the cake refrigerated as long as possible. I whipped the cream some more to get a thicker consistency. I've overwhipped before and it turned to butter so I figured somewhere between soft whipped cream and butter would hold form. like i said i just made a simple border too but it held it's shape and still looked nice when it arrived on site and it rode in my car for over 30 minutes.
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