I'm going to do my first whipped frosting cake next week. Is the best bakery kind the recipe with butter in it or the one with whipped cream and powdered sugar in it?
Then, what do you use to write and decorate with? Regular buttercream or the same stuff you put on the cake??
Thanks! Any suggestions, comments, tips are greatly appreciated! 
I would be afraid that if the cake came to room temp while they were eating it that the gel would bleed out? Could that happen?
Do you have to use 2 consistancies for whipped?
Do you use the recipe with butter or no butter?
Sorry for so many questions!
I haven't used whipped yet so I don't know your answer. But wondering myself. I thought of piping gel but don't know for sure. Here is a bump
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