Is anyone familiar with Colette Peters' Meringue Buttercream recipe? I am looking for a good buttercream recipe that is light and easy to ice with. Is this a good fit? Any other suggestions?

Thank you!

Here is one from Colette's book "Cakes to Dream On".

1 1/2 cups egg whites, at room temperature
3 cups sugar
3 pounds unsalted butter, at room temperature
1 Tablespoon vanilla extract or other flavoring

In a large bowl, combine the egg whites and the sugar and whisk until well blended. Set the bowl on top of a double boiler and stir constantly with a whisk until the mixture is hot to the touch.

Transfer to a large mixing bowl and beat on high with the whip attachment until the meringue is cool and forms stiff peaks. Slowly add the soft butter about 1/4 cup at a time while beating on medium speed. When all the butter is added, it should be thick and creamy. Add the vanilla and blend.

Store at room temperature for up to a day, or refrigerate for up to a week.

This is the best recipe I have found. 2 pounds powdered sugar, 1 1/2 cups hi ratio shortening, 1 stick salted butter, 2 tablespoons clear vanilla and 1/3 cup water. Whip until light and fluffy about five to seven minutes. Easy to work with.

Toba Garrett's Swiss Meringue b/c recipe is almost identical:

http://www.epicurious.com/recipes/food/views/Swiss-Meringue-Buttercream-109239

HTH

Thank you very much!