Hi, I'm trying to find a recipe I can use to frost the top of my cupcakes for a baby shower. I've been looking everywhere for a recipe that doesn't use powdered sugar but I can't find anything. I personally don't like buttercream because it's much too sweet for my taste. I'm searching for a recipe that's stiff enough that it will hold its shape and won't melt once its been pipped. I usually buy heavy whipping cream and whip it together with a little bit of powdered sugar but that seems to droop and melt once its been out for a while. I plan on using a 1A piping tip for these baby shower cupcakes. I added a picture of what I would like my cupcakes to come out like. Does anyone know of a good frosting/icing recipe that will stay stiff, hold its shape, and not contain ridiculous amounts of powdered sugar?? Please help!
your whipped cream is underwhipped if it droops -- if whipped cream is whipped too long it makes butter right? so it's properly whipped when it's right before it turns to butter 
it won't droop or weep -- but when you first start beating it start the mixer on slow and go up by degrees so no molecules are left behind --
there's meringue icings -- swiss meringue bc or italian meringue bc --
and here's a way to make american that's not as sweet -- but i mean it's icing made with powdered sugar but there's a balsamic twist:
https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream
As -K8memphis said, Swiss Meringue and Italian Meringue Buttercream use no powdered sugar and are less sweet than American Buttercream. They are also less stable at warm temperatures. You can also use gelatin to stablize your whipped cream. Here's the recipe. I've used it and taste wise, it is just like any ordinary whipped cream.
https://www.allrecipes.com/recipe/18041/stabilized-whipped-cream-icing/
You can also stablize whipped cream by using clear piping gel. Here is Wilton's recipe. Click on the tab marked Supply List right beside INSTRUCTIONS for the recipe.
https://www.wilton.com/stabilized-whipped-cream-icing/WLRECIP-218.html
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