The second option, and which is perhaps more risky, but which you can try on your own if you want to follow it or not, is super refrigeration.
The idea is to get a whipped cream very very cold. When it is very cold, vegetable cream works like buttercream: it doesn’t usually stain, it stays hard. So you could put fondant on top of the whipped cream. But what happens when the cream comes out of the fridge?
When the dessert loses temperature, the cream and fondant will release moisture and the risk may be worse. The “spell” will pass and everything will return to normal. So perhaps this is a slightly more dangerous option.