Five star review for this recipe on alwaysusebutter.com
Start with the whipped cream topping. Heat heavy cream in a sauce pan and add the candy canes. Be careful so it does not boil at any point.
When the candy canes are entirely melted, remove the cream from the heat and allow to cool down in room temperature. When cooled, refrigerate for at least 4 hours.
Decorate the cupcakes with the candy cane whipped cream. If you're not eating them all now, decorate just as many as you will need. Store leftover whipped cream in the fridge, it's good for up to 3 days!