Do you need to whip it? I mean, does it need to actually be whipped cream, or does it just need to be heavy cream? If the former, you can sub fat-free Cool Whip if you can tolerate both the culinary travesty and the HFCS/casienate in it. If the latter, you can probably just sub soy/rice milk -- depending on how picky the texture is, you can either just add a little bit less of the soy/rice milk or you can thicken it with cornstarch or instant vanilla pudding.
Rich's also has a non-dairy creamer out there that can be whipped and used in place of heavy cream. The fat's somewhat high and it is chock-full of all kinds of artificial ingredients, but I used it once and it was OK. It was hard to find, though, I only found it in one grocery store and haven't found it since. It didn't whip as well as normal whipping cream, either, but I didn't try too hard since it was only for ice cream.
If you're asking for a sub for something tricky like heavy cream, it's best to post the actual recipe if you could, since it would give us a better idea.
You can also try a totally different icing recipe. I don't think there's much out there that absolutely has to be served with only one kind of frosting/icing.
Hope this sort of helps.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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Re: Substitution for heavy whipping cream
