I been haveing problems on using a whipped cream I made a dora using a paintbrush with edible color but my faces never comeout right instead looking like Dora its looks like scary dora is there in tips on drawing the face on things on whipped cream or anykind of drawings on whipped cream?

I don't know the answer to that but I'd be interested too since thats the frosting I use 99% of the time.

Do you mean on actual whipped cream, whipping cream whipped? Are you trying to just paint a Dora onto it using your colours? I am not sure I am following what you mean, can you elaborate a bit more?
Hugs Squirrelly

well I have a projetor and the frosting is whipped cream and am trying to draw on it but it never comes out right can u pleace give me any tips on drawing on whipped cream?

I use Wilton whipped icing, bettercreme or best creme and I haven't found how to paint them yet. Any ideas?

Well, whipped cream or an oil based icing is not going to work for what you want to accomplish. I think what you are trying to do is paint detailed figures etc. That is not the method you use, what you need is to do a buttercream transfer or a chocolate transfer. Have you seen this link under Articles, How-to tutorials on this site?
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
Whipped cream has to be kept cold so painting on it isn't going to work because of the timeframe but also because of the whipped cream itself, the paint will just make a mess for anything detailed. Same thing for any of the oil based whipped toppings. In fact other than to use lustre dusts and such to colour areas, you just cannot do the detailed work with the food colouring mixed to use as paint. You can do this on fondant because of the type of surface.
You need to use a type of a buttercream icing to do this kind of thing or you can follow the same method but instead use the candymelts and do what is called a chocolate transfer. Basically you are filling in and colouring with either the buttercream or melted candy melts. But no, painting on even buttercream to do detailed pictures, doesn't work.
Here in addition to the instructions for a Frozen Buttercream Transfer, is a recipe for the icing that I use and further instructions I made.

Recipe for icing for a Frozen Buttercream Transfer
Just go without about 1/4 inch of colours and top that off when set with some more icing of the colour of the top of your cake.
So I played with the icing until I got the right consistency and here is what worked for me. It also worked just fine for the black outlining, I didn't have to freeze it or dry it before continuing with the other colours. All I did was add black Wilton paste food colouring to a small portion of this icing, no special fudge icing or Wilton black icing ready-made or anything.
So you are going to follow the usual steps. You use a sheet of plexiglass or a board that can go into the freezer. You tape your picture on well. Cover it with waxed paper and tape it well too. I had my brother-in-law get a 16 inch square of plexiglass cut for me, I figure that would be about the biggest size I would ever use for anything, but you can get various sizes cut.
1/2 cup Crisco shortening
1/2 cup butter, softened, I use salted
1 1/2 tsp. vanilla extract, I used the pure brown, but you will get an ivory tinge to your icing so you can switch to clear (the brown really does not affect any colouring except your white will be more of an ivory, but for eyeballs etc. it isn't noticable)
2 cups of sifted before you measure it out, icing (powdered) sugar
No other liquid and you don't need to dip your spatula in hot water or any of that stuff!
Blend butter on low until softened. Add Criso and continue on low. Add vanilla and continue on low. Add icing sugar, one cup at a time and continue on low until well incorporated. Then colour and apply. I use a tip 3 for outlining and a tip 12 for filling it in. I don't use a coupler in my icing bags for this. You can use parchment bags with just a tip cut off the end or whatever. Let it set for a few minutes and dipping your finger in icing sugar or cornstarch smooth out. When all colours are done and set a bit, smooth out with a spatula and apply your backing and outlining colour. Again smooth out with a spatula, once set. Now I also covered the finished product in parchment paper, then inserted the whole thing in a green unscented garbage bag and froze it overnight. This morning I took it out, flipped it onto parchment, lifted off the waxed paper and then reinserted it with a piece of parchment over it, back on plexiglass and back in freezer as I don't need it until tomorrow. It is solid enough that you don't need the plexiglass on it to re-insert in freezer, I just did because I needed a flat surface as the freezer is pretty full! You could just put it parchment paper and all, into a freezer bag.
Here is a link to chocolate transfer information on a post I did here.
http://cakecentral.com/cake-decorating-ftopic-13945-0-days0-orderasc-.html
Hope that helps.
Hugs Squirrelly
Edited to add: If you go with a buttercream transfer, I think you will have issues if you are using whipped cream or any of the oil based types of toppings on your cake and then putting a transfer on top. Because of the nature of whipping cream to separate and also because it is slippery, the buttercream transfer will not adhere well and you will experience slipping and sliding when you go to cut the cake. I am not certain how well this would work with the Rich's bettercreme or those kinds of toppings because I cannot get them here and haven't tried it. I haven't tried the Wilton Whipped Icing in the box but have heard of possible cracking issues because of this icing's characteristics and thing that the adherence of a transfer to this icing might also be an issue. So then you would be better off making small chocolate transfers and standing them up on your cake along the sides using sticks attached to the backs of them with more melted candy melts.
Sorry for the length of this post but to cover all of the details and include instructions and the recipe and links, there is no way to go shorter.

This is a cake done with a frozen buttercream transfer, you can make smaller ones but the smaller you go, the less detailed they can be or they don't turn out well. But you could do them the same size as the chocolate transfers and remove them to serve the cake.

These are chocolate transfers.

I did a fbct on a whipped icing cake yesterday which came out nice. The transfers on the side didn't slip. I don't know about when they cut into though. There a few things I need to do differently though. I get the richs bettercream from sugarcraft. I'm going to try Squirrleys' recipe for fbct icing. And I love your cakes, they're beautiful.