I struggle with the whipped cream icing. I just did a cake and the icing itself was okay - however I put fondant decorations on the cake and they slipped and the color bled even though it was refrigerated. Please help - what do I need to do differently. Also I have a hard time getting the icing to color easily. Any tips would be greatly appreciated!!!
Is your whipped icing 35% whipping cream? I had this same problem when I placed my fondant toppers onto cream cheese icing. Even after refrigeration, the icing is still too wet. You need to use a firmer frosting like buttercream..