I have an order for this weekend for Key Lime Cupcakes that will have to travel 3 hours. The recipe calls for an icing that I have never made....so I have no experience with.
Recipe:
2 cups whipping cream
1/2 c powdered sugar
1/4 c key lime juice
The two icings I typically work with I know will travel well. Anyone have experience with a whipping cream based icing? Will it set up like a buttercream icing? If not any suggestions for an icing that will make the trip? Thanks!

Your recipe is unstable. Try this 4c. heavy cream, 1.5c. powdered sugar, a drop or two of key lime oil. Throw it all in your KA and whip until you get a stiff product. I use this for my Tuxedo Cake and the leftovers will keep in the fridge (ziplock container) for 3 days. Don't know about traveling in a car for 3 hours with the fluctuation in temp and humidity...can you bury the icing in an Igloo and pipe on site?

minicuppie where do you get your key lime oil?

The dairy in that recipe means that it can only stay outside of refrigeration for a total of four hours. Add up the time to mix, decorate and travel. Once you hit 4 hours, the product has to be thrown out.

I'd put some key lime juice or oil into my regular bc.