I'm pretty sufficient in all areas of the kitchen, cooking as well as baking. I can bake any kind of cake. BUT, when it comes to pipping techniques, I need more practice.
In taste, I prefer a fresh whipped cream frosting or a gnache. But neither of them holds up well when pipped, they are too soft to hold a crisp hard edge.
Buttercream tastes too buttery to me, but even if I'm willing to over look that, it always seem to melt inside the pipping bag and comes out too loose. Same goes with cream cheese frostings.
I've yet to try the sugar and butter frosting, but I suspect it'll behave like the buttercream.
I've tried pipping with my hands inside oven mitts, to cut down my hands warming the frosting, but that didn't quite work.
Many years ago, a friend's father was a pastry teacher and he was going to teach me how to pipe decoration. He used powder egg whites and just mixed with water. I didn't actually taste test it, but can that work?