So, I've never made one of the cooked buttercreams (Italian, French, Swiss, German) before but I have a candy thermometer now and want to give it a try. I have a cake to make this weekend and the cake's recipient has a preference for whipped cream frosting (but this isn't set in stone) so I wonder which of the cooked buttercreams might be the closest approximation, if any. I've been googling but have read many conflicting answers.
I'm experienced with whipped cream frosting, ganache style frosting (whipped or not) and cooked flour frosting.
I'd like to be able to pipe a simple border around the top and bottom but that's it in terms of decoration.