The answer to your question is as follows:

1. Light cream can be whipped with an electric whisk in 3-5 minutes, depending on the brand of light cream and the temperature at which it is whipped.

2. If you are whipping light cream manually, I personally think it is basically unrealistic and difficult to whip.

3. There is another kind of cream for cakes, the kind used by cake stores for birthday cakes, called vegetable cream. It's inexpensive, stable, whips well, and has a long shelf life, so you might want to consider using it. A 2-pound box is less than $20. However, it contains trans fatty acids, so it is recommended not to consume large quantities for a long period of time, a small amount should not be a problem.

Good luck!

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