Hi, sorry could not reply on actual post!
Anyway, I tried a recipe recently where you have the butter and icing sugar in a bowl over warm water while you mix, and once it becomes paste like, you start adding the cream and whipping slowly. it seemed to work. It was a soft creamy texture, and tasted lovely. It was by bakergatherer.com
i think you need to stop when it gets to that consistency I thought I would try to get my leftovers a little thicker and whipped a bit more, and it did suddenly become curdled and soupy.
The recipe you mention does say that it would curdle but you need to just keep whipping. The pictures on the post show decorated cakes with the icing so it does hold its shape, and in comments she says it would be fine under mmf. Worth giving it a try!
It sounds intriguing. It sounds counter intuitive to whip cream, which is usually chilled, into warm butter and sugar mixture, but light and yummy.
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