Hi All,

I was wondering if anyone has experience whipping higher-fat creams than the American cut-off of 36%.  I like traditional American buttercream but it's too fatty and dense for me no matter how hard I try to aerate the butter.  I've read the British whip their "double cream" which is 48% milkfat, and it's supposedly very nice, but I was thinking more like 55% would be better so it just tastes like very fluffy ambc.  So is the phenomena of whipping a matter of degree or does it pretty much stop at 48%?  In other words, 36% cream about triples in size when whipped but 80% butter only increases about 10% I'd say; so what's the in-between like.  Finally, I have a hunch a 55% whipped cream could probably do ok a couple days at room temperature at home?

And yes I've tried swiss meringue, ermine, etc. and didn't like any of them! :)