Here is the Italian Meringue Buttercream:
I am a stickler for respecting copyrights and trademarks. There are many recipes for this particular European Buttercream, as it is centuries old.
I had tried several recipes, but the one that was by far the best is from Warren Brown's book, Cake Love. He is also kind enough to share the recipe on his site, as well as a great how-to video. I think what set his recipe apart is the temperature of the sugar syrup, which is slightly higher than most. This increase is justified by the amount the syrup will coll on its way from the stove to the mixer, and then during the steady stream into the bowl. Since adopting this procedure, I feel that my Italian Buttercream is more stable and just slightly stiffer than my previous recipe results.
I would also like to take this opportunity to recommend this book in general to aspiring scratch bakers. The recipes taste good and he gives such great instructions.
Here is the link to his site. It is there that you will find the recipe and the video tutorial.http://www.cakelove.com/