Hello,
I have a bride that wants a pistachio cake with a whipped pistachio frosting but she also wants fondant on the cake. How could I make the fondat. I would like to use ready made fondant but I could make it if I have to. Also I have never used whipped icing under fondant can it be done? Any tips or tricks I need to know.
Thanks,
Jaclyn
A whipped buttercream frosting under fondant might work for you.
However, a true "whipped" as in whipped cream frosting under fondant contains too much moisture and will melt a fondant covering. 
It might be available somewhere, but I've never seen a premade (commercial) pistachio flavored fondant.
I found a pistachio nut flavoring at www.nationalflavors.com
...and also at LorAnn Oils:
http://www.lorannoils.com/Productsdetail.asp?SearchName=PISTACHIO%20FLAVOR
All CC fondant and MMF recipes:
http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=&cat_id=60&x=55&y=8
http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=mmf&cat_id=-1&x=36&y=11
MMF hints & tips:
http://forum.cakecentral.com/cake-decorating-ftopict-101181-.html
HTH
This is the recipe she wants me to use. I was going to make a sample cake to test it, but I'd rather not waste the fondant if you know the answer.
2 1/2 pints whipping cream
1 lg containter cool whip
1 box pistachio pudding
1 tbsp vanilla extract
2 tbsp powered sugar
Whip cream till fluffy, add the rest of ing. than mix.
What do you think?
Thanks
Jaclyn
I can tell straight away that this icing recipe is too wet for you to use under rolled fondant.
Theresa 
bubbiesbougie, your perishable frosting requires refrigeration and won't support fondant (too wet).
Safe food handling practices dictate that a perishable food not be without refrigeration for longer than 2 hours. (Hard to do with a wedding cake.)
4 steps to safe food handling:
(Not the business version of safe food handling practices.)
http://stevens.wsu.edu/Family/Safe_Handling.htm
You can make a pistachio shelf-stable filling using pistachio instant pudding and Rich's Bettercreme.
Just follow ShirleyW's recipe for faux bavarian cream:
http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html
Everything you ever wanted to know about Rich's Bettercreme & Pastry Pride:
http://www.cakecentral.com/cake-decorating-ftopicp-1814171-.html
Rich's Bettercreme Safe Handling Info:
http://tinyurl.com/yt4eyu
As the cake professional, it is your responsibility to sit the bride down and tell her what is and isn't possible:
http://www.cakecentral.com/cake-decorating-ftopict-586025-.html
(See indydebi's post.)
HTH
Thanks! I've never been asked for whipped with fondant and have never tried so I was not sure. She changed her mind about the fondant also so I lucked out.
As for the wedding, its a very small wedding 50 guest (2nd marriage for both) and it's only a dinner not a reception, so I'm not concerened about the time it's left out. They only have the room for 2 1/2 hours.
I
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