Piping whipped cream icing vs buttercream I'm looking to try piping whipped cream icing, instead of buttercream -- what are the major handling differences the feel to it, different tips to use, any tricks or pitfalls I should be aware of? I've never done whipped cream icing before, but it was requested. I am used to a stiff buttercream, and would like to know the handling comparisons when piping it.
You could try adding a piping gel, such as the one found here, which contains no eggs or dairy.

Alternatively, the colder you keep the whipped cream icing, the better it will hold its shape. You could refrigerate the icing until immediately prior to serving which would help.