From a previous mostly unanswered post---->If i made a batch of stabilized whipped cream frosting and a batch of BC frosting and then took half of each and mixed them together...would this work for frosting a cake? Has anyone tried it...I'm trying to come up with a frosting that is lighter and less sweet than BC but more stable than whipped cream...

Back to present day---->OK...so it's 8 am and my batch of stabilized whipped cream and buttercream dream are now one...One big mess that is...it's way too soft...can i add more PS to it to make it thicker or should I use Meringue powder? The whole point of this concoction was to make a buttercream that was lighter and fluffier and way less sweet, but still be able to work with it as far as icing the cake, piping decorations and i think basically what i got it a lot of whipped cream-like frosting...I spread some on the back and sides of a pan to see if it sets up, or even crusts...i wonder if I put it in the fridge for a while whether this will help...anyone have any thoughts? I put some in the freezer for about 2 minutes and it stiffens right up...wont that also mean once it hits the outside it will get all melty again???

Wish I had an answer for you. I mixed buttercream and dream whip for a pineapple cake and it melted off the cake in the car. Not sure if that's similar to your recipe. I made cupcakes with the leftovers but mixed in another dry package of the dream whip powder. That really stiffened it up.

It should set up, but with whipped cream it won't crust.

i dont have any suggestions other than to next time try italian meringue buttercream. add flavors: melted chocolate, liquors, fruit purees, etc and it will be just what you are looking for, a silky smooth stable, less sweet buttercream.

Indydebi posted her buttercream recipe somewhere on here and it used dream whip. It sounded yummy and she decorates beautifully with it. Maybe you can pm her and ask her about it.

Here's indydebi's b/c recipe:

http://forum.cakecentral.com/cake-decorating-ftopict-457743-.html

For a stable, less sweet whipped frosting, why not try Rich's Bettercreme:
(Also has less sweet and whipped icing recipes.)

http://forum.cakecentral.com/cake-decorating-ftopict-257121-.html

HTH

Well it set up nice...IN THE FREEZER!!!...When I took it out this AM at 5:30 it was nice and frozen and I was able to smooth it out and decorate it, but as time went on it was getting very melty and after i decorated it I had to put it back in the freezer to set it again...we have to transport this cake 20+ miles and then the mother of the mother-to-be will be transporting it the rest of the way (15-20 miles).

Once it sets up again i am going to throw it in the fridge and stress to the customer that it has to be kept very cold or it will start to melt...what I am worrying about is, in our effort to keep the outside from melting, i am worried that the inside will still be frozen...I had it out of the freezer (after being in for less that 24 hours) for about 2 hours this AM, it's it there setting up right now, then I will move it to the fridge in about 5 minutes...i dont want them to have to keep it in the freezer, the will all be eating frozen cake...but if they keep it in the fridge it may not get thawed all the way through....OMG...what a disaster!!! I will be delivering it to her by 10 AM and the shower is at 2 or 3...How should I tell them to keep it until it is time to eat it?

HERE SHE IS...

i'd grab a few ice packs from the store and a styrofoam cooler to pack it in for transport, and then suggest its kept in the FRIDGE, not freezer until serving time.