You can stabilize the whipped cream with sour cream, gelatin, or piping gel. It won't change the need for refrigeration, but it will keep it from breaking down.
Edit: IMBC turns the egg whites into a confection, making it stable outside of the refrigerator. The weakest link becomes the butter, which is also able to be left out of the refrigerator. So IMBC can be treated the way you would treat butter based on temps in the room.