Color bleeding when piping

The brands that used to work may have changed their formulation in response to carageenan shortages. If they use less emulsifier, a lower quality product, or different emulsifiers such as guar gum, locust bean, or xanthan gum, the stability of the whipped cream may suffer. If the cream you can get isn't stable enough, you can add unflavored gelatin to stabilize it. Method is in 'Joy of Cooking', or here.

May2013: Looks like carrageenan is still on the USDA organic list Shortage has eased, but whipping problems could still be due to variations in quality of supply.

Your best bet is probably gelatin stabilized whipped cream. This recipe from Wilton gives you an example of how to proceed. You can google many other results.

Depending on your tastes, to compliment gingerbread, you may also consider some alternate frostings which will hold up better at room temperature and taste great:

• White chocolate ganache (sample recipe from the Food.com)
• Cream cheese icing (sample recipe from Martha Steward)

And I have to mention, in a completely different direction, a lemon glaze could be spectacular on gingerbread, although very different (sample recipe from Martha Stewart).