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. 
My annual holiday meal fail this year was : maxing instant and cook and serve pudding. I mixed the packages and prepared both as instant pudding. This was Wednesday at 11 pm. I debated to freak out, try making a new banana pudding pie with what I had left, or just wing it and stick it in the fridge... well I mentioned it was 11pm Wednesday? Yeah, so I opted out of an extra holiday melt down, stuck it in the fridge and hoped for the best. I decided not to chance messing up my entire day Thursday, I didn’t check the banana pudding until I served the rest of the desserts after dinner. I wanted to be just as surprised as everyone else if this thing was still in liquid form!   However, very much to my surprise, when I went to serve my banana pudding, “I’ll be damned, it’s pudding!”  So, when this happens to you less than 24 hours from holiday meal time: shrug your shoulders, stick it in the fridge,  keep calm and holiday on! 