I made some butter cream for fairy cakes for my los christening, someone said you can prepare it the night before so i did, and put it in the fridge, when i came to putting it in the cakes it all started to curdle and iended up with runny butter cream that did not sit well, how do you make a more firmer cream that stays put but tasty to, whipping cream generaly flops to, i want to make a nice icecream swizzle on top of muffins, would clotted cream be best for that?