Today we are making an amazing Swiss Meringue Buttercream. This is close to an Italian Meringue Buttercream. American Buttercream has no eggs in it and tends to be extremely sweet. French Buttercream uses egg yolks.
Whipped cream is so yummy! Here we are going to make Stabilized Whipped Cream Icing.
So why do we stabilize it. Quite simple. If you have ever made whipped cream, you will notice that is wants to melt back into a liquid. Well the stabilized version helps keep it from not melting so to speak. It will add a few days storage in the refrigerator.
In this recipe we are looking for a heavy cream that contains at least 30% butterfat, ideally 40% would be best, but sometimes we have to take what we can purchase. The cream should be cold out of the refrigerator to whip best. Some people claim it is a good idea to chill the bowl and the whisk prior to whipping.