HI there ,
I'm in search of a recipe for Buttercream using heavy cream . I am trying to replicate pastry cream , trying new things ..hehe
If anyone has a recipe for buttercream using heavy cream it would be greatly appreciated .
Have you ever tried making Italian meringue or mousseline buttercream? While they use egg whites and butter vs egg yolks and cream, it still has an "airy" taste and texture. I didn't know if you chose pastry cream specifically b/c of the "light" texture but these would be worth trying if you didn't already have them in mind.
FYI - you can always sub milk or water for hvy cream in your reg icing recipes (that use powdered sugar) in my oponion. I do it all the time and the cream cuts the sweetness and also makes the icing just a little fluffier.
I hope this helps
Try a French BC using the egg yolks. That would give you the "eggy" taste of a pastry cream.
Thank you for your replies, I greatly appreciate it .