I want to frost some cupcakes with sweetened whipped cream, but I need to know how you stabilizer your whipped cream. Temperatures are over 110 degrees during the summer and very humid during our monsoons.
Thank you for all your replies.
I wouldn't use whipped cream, instead try making swiss meringue buttercream, but use hi ratio shortening instead of butter. It has the same function as crisco but doesn't leave the after taste on the palette like crisco does.
Try "The Well Dressed Cake Swiess Meringue Buttercream with variations"
I have found that Swiss Meringue reminds me a lot of whipped cream. It's wonderful!!