How can I adjust a whipped cream recipe so that it holds together longer? I envision a cross between whipped cream and a light airy frosting. The whipped cream will also have different flavorings added.
These need to hold together at room temp for several hours.
I'm thinking by going heavy on the powdered sugar I can get a thicker consistency.
I would like to pipe this onto the top of miniature gingerbreads with a large pastry bag.