Help! I have been asked to make a white cake with the whipped cream icing. The cake is for a bridal shower where the colors are red and silver. I never have used the whipped cream icing on a cake and don't know what kind of ideas to use with this kind of icing! Thanks for your advice. 
I never used whipped cream icing either but see if there is a recipe on this site and do a sample cake. As for design ideas red roses would be just elegant and maybe some silver tiny edible balls. I forgot what they are called. dragon something or other.
whipped icing tints just like buttercream, so maybe just tinting it red and doing corneli lace with silver dragee accents?
I read a couple of post awhile back that said you could decorate as normal with it, and I thought one even said it was just fine for doing roses. But I've used the whippedcream buttercream icing a few times, and there's NO WAY I could see that it would do roses, or much else besides icing the cake for that matter. It's way to creamy and light, but it's really delicious
I've seen some really pretty cakes decorated in super large stars. I think this is really pretty with a couple of flowers here and there. If you stabilize the whipped cream, this should work for you. I think there's a cake in the galleries on this site...try this link.
http://www.cakecentral.com/cake-decorating-photos_display_83_-43391.html
Post a picture of what you decide on!
Now that is a nice cake.
You see, each frosting just has to find a home.
A spoon isn't meant to cut... and some icing aren't meant for roses. 
Thanks for the response. I am planning on using the Wilton Stabalized Whipped Cream Icing. I don't know if its the kind they use at the stores but here's the receipt.
1/2 pint heavy whipping cream
2 TBSP Powdered Sugar
2 TBSP Piping Gel
1/2 tsp Clear Vanilla Extract
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.
I'm making a practice cake tonight and will let you all know how it works. Wish me luck!
Well I did a practice go with the whipped icing last night. I made a double layer chocolate with rasberry filling (the first filling I made myself). Iced with thined bc mainly to help hide the cake followed by the whipped icing. Iced the sides smooth and did star tip on the top and border. For a bit of color, I placed fresh rasberries randomly on the top.
I was really surprised how easy it was to work with, but you have to be quick because the icing does break down as it warms. I think it helped that I kept my cake in the freezer till time to ice. Tonight I will tackle the shower cake and hope it goes as well.
Hi MelissaLynn! I love the stabilized wc recipe! I find that if I put my whisk attachment and bowl in the freezer for a while before whipping the cream it makes a difference. Also, i like to finish whipping the cream by hand when it is close to done. It gives you a little more control over the finished product. I use regular vanilla and it doesn't really seem to affect the color.
Just an FYI-They should be able to take the cake out of the fridge about 1 hour before they are ready to serve and it will be fine. I have a friend that all she requests is wc icing but usually wants a filling that needs to come up to room temp/semi-room temp and the cake holds up really well during that time.
Good luck on the cake!!
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