Actually, it is primarily a Raspberry Frosting question. This is the requested cake:
Two-layer Red Velvet Cake (one layer White Velvet and the other layer Red Velvet)., Raspberry Buttercream filling in-between the layers, Raspberry Whipped Cream on the outside just to be different. Raspberry Puree in-between the layers, Fresh Raspberry on top.
So obviously the person wants Raspberry Buttercream and Puree betwen the layers. I am prepared to make Raspberry Mousselline. So, I am wondering which TCB or RHC recipe is best for a Raspberry Whipped Cream Frosting to go on the outside of the cake. I mean which frosts easiest and is most stable. I recall Jenn indicated that the RHC Raspberry Whipped Cream is her favorite, but I am not sure why.
(I know this is an odd combo - Red Velvet and Raspberry - but that was the request.