Have you ever tried to use whipped cream as a lower sugar alternative frosting for cakes, cupcakes, or other desserts? This recipe keeps the whipped cream stable at room temperature and above for hours. Obviously, you don't want to leave cream out at room temp for too many hours but this recipe will at least assure it won't melt off your cupcakes and will hold its pretty piped on appearance.
Start with 1/2 a teaspoon of unflavored gelatin in a bowl with 2 tablespoons of cold water. This will soften the gelatin. Next, scald two tablespoons of cream and stir into the gelatin, make sure you stir until all of the gelatin is dissolved. Put this concoction into the fridge for a few minutes until it appears to be the consistency of uncooked egg whites. Whip it a little with a whisk to smooth it out. Finally, whip 1 cup of cream with 2 tablespoons of confectioners sugar, 1 teaspoon vanilla extract, and a pinch of salt. Once it has been whipped to your liking (nice peaks) mix in the gelatin mixture thoroughly. You are ready for your delicious stabilized whipped cream to be used in any number of desserts!
I find folks who want a cupcake but don't want too much sugar enjoy this recipe. They can indulge in a nice topping that is very lightly sweetened.