I want a buttercream that retains that simple American buttercream taste but isn't as dense.  All of the egg-based (Swiss, etc) alternatives as well as Ermine (flour) frosting taste completely different.  I've always wanted to find a way to combine whipped cream and whipped butter to make a lower-fat/fluffier American buttercream, but all the recipes online show curdling taking place when people attempt it.  I'm talking 50% whipped cream 50% whipped butter, not those recipes where it's just a regular American buttercream with a few extra tablespoons of heavy cream.  The only exception is the one I found below that seems to involve heating... but it's not clear to me if that heavy cream ends up being structurally whipped or not.  Anyone have any thoughts?

http://artofdessert.blogspot.com/2008/10/accidental-frosting.html

Not sure, but would be interesting to know. 

Not sure, but would be interesting to know. 

what about the recipe with dream whip does anyone remember the name of that recipe?