I tried to ice a cake with stablized whipping cream (With gelatin) but within 15 minutes or so, my cream started to go runny inside the piping bag and the cream was actually dripping out of the piping bag. I even tried with half filling the piping bag, the result is the same.[postimage id="9935" thumb="900"] The below is the cake i was trying to and by the time i complete on side of the cake and when i started to do the back of the cake, cream started to go runny and drip off.
I used the freshly whipped topping (silvermark non dairy whipping topping) which has a fat as 16.00g and Saturated fatty acid is 15.26g, mono saturated fatty acid is 0.34 and poly unsaturated fatty acid is 0.45
There is no pic attached but: There probably is grease in the bag unless it is a totally new never used before bag and/or you have hot hands.
I am not familiar with the whipped topping, but when I've used stablized heavy whipping cream, I had no problem.
Were you able to get this issue solved? How? It might be of interest to others in the future to have an answer.