Hello all.
I have been going through all the icing recipes on here and it seems like they all use obscene amounts of butter.
Unfortunately I cant use that much butter, cause theres a lot of cholesterol issues in my household.

I lived in Italy for almost 10 years and there they use this kind of icing that really reminds me of whipped cream, but I don't think it is.
It is kept cool but not refrigerated.
They use it on 'pasticcini'
does anyone know of something similar??

I am working on my brother's 24th birthday cake for tomorrow and want to cover it in fondant but wanted a icing similar to that for the layers and to cover it for the fondant.

I am making him my signature raspberry trifle also as a backup 'just in case' cake

thanks so much ahead of time
im learning so much here

Hi and Welcome, Auryn.

Sorry not familiar with pasticcini and a google search came back with the results in Italian....

SMBC's that use hi-ratio or hi-rato/butter.
Here's a SMBC that uses hi-ratio shortening:
(See note.)

http://tinyurl.com/32urhj



Perhaps you'd like to try Rich's Bettercreme:
(With recipes.)

http://forum.cakecentral.com/cake-decorating-ftopicp-1814171-.html

Good American B/C recipes:

http://www.cakecentral.com/cake_recipe-2523-Julies-Less-Sweet-Buttercream-Frosting.html

http://www.cakecentral.com/cake_recipe-2006-Dreamy-Cream.html

http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html

HTH