Buttercream

Recipe
Ingredients
40g egg white
30g caster sugar
100g unsalted butter (cold)

Steps:
1. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
2. Whisk constantly until sugar has dissolved and the mixture is warm to the touch.
3. Pour the egg white into a mixing bowl with the whisk attachment and beat on medium-high speed until stiff peaks (but not dry).

4. In another mixing bowl whisk cold butter until pale and creamy.

5. Add meringue some at a time into creamed butter and whisk until well blended then repeat procedure. (Make sure that the whipped butter and meringue are well mix together to avoid buttercream from separating.)

6. Keep buttercream in an air tight container and store in the fridge.

Buttercream

Recipe from 'okashi sweet treats made with love' by Keiko Ishida.

Recipe

Ingredients
400g unsalted butter (softened)
140g egg white
140g icing sugar
1tbsp orange or cherry liqueur (optional)

Steps:
1. In a clean bowl, whisk the egg whites until foamy.
2. Gradually add in the icing sugar and whisk till stiff peaks form but not dry, set aside.
3. Beat the butter until pale and creamy.
4. Add the meringue some at a time into the creamed butter and whisk until well blended then repeat procedure. (Make sure that the whipped butter and meringue are well mix together to avoid the buttercream separating.)
5. Add in orange or cherry liqueur and mix well.
6. Keep buttercream in an air tight container and store in the fridge.

Note: I made half of the recipe and yield about 320g of buttercream.

Swiss Meringue Cream Cheese Buttercream

There are these French Meringue Buttercream, Italian Meringue Buttercream and here I found this Swiss Meringue Buttercream. 'French' and 'Italian' used sugar syrup whereas 'Swiss', the sugar is melted with the egg white then it is whisk until meringue. This is lighter, less creamy and easier to make. Following is the recipe which I have made changes and adjustment to my own prefer.

Recipe

Ingredients
2 large egg white (about 80g)
70g caster sugar
100g margarine/butter }cut into small cubes
100g cream cheese }and chilled

Steps:
1. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
2. Whisk constantly until sugar has dissolved and the mixture is warm to the touch (about 60C).
3. Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until stiff peaks (but not dry).
4. Reduce to low speed, continue beating until the mixture is fluffy and cooled.
5. Switch to paddle attachment, on medium-low speed slowly add in the chilled margarine/butter and cream cheese cubes few at a time.
6. Beat until well combined after each addition. (If it curdle, beat on medium-high speed until smooth. If this can't help, put the frosting in the fridge until it is slightly harden. Then add in some more chilled butter cubes and beat until smooth.)
7. Beat on low speed to eliminate any air bubbles, about 2mins.
8. Stir with a rubber spatula until frosting is smooth.
9. Put in an air tight container and keep in the fridge.