I make a lot of cakes and cupcakes and such, and I usually use a pretty basic buttercream--butter and shortening (I think all-butter has a sort of heavy taste and feel), powdered sugar, a little vanilla, a little milk.
Occasionally I'll make a cream cheese frosting instead. I've used marshmallow fluff a couple of times and that was quite nice, and when I made a key lime pie cake for the hubs's birthday I used evaporated milk.
But--gasp and alas!--Hubs admitted to me the other day that he generally finds my frostings too sweet.
I've considered/am considering a whipped cream frosting, which would be fine for a round layer cake but I have no idea how I'd store two dozen cupcakes (or even a dozen, to be honest) in my little British fridge.
So I was hoping somebody might have some ideas for me, for a less-sweet frosting that can still be stored at room temperature? It's fine if it can only be safely stored at room temp for a couple of days, but I'd really like to avoid anything that can't be kept outside the fridge.
(I can and have made chocolate cupcakes and just dusted them with powdered sugar, which is fine, but frosting is fun! )