I've found this recipe fore buttercream, it's very tasty! I just want to share it, maybe somebody needs)
1 1/2 cups granulated sugar
1/4 cup + 2 tablespoons water
5 large egg whites
1 pound unsalted butter, cubed and at room temperature
1 tablespoon pure vanilla extract
Place the sugar and water in a medium-sized saucepan. Cover and turn the heat to high. Once the liquid begins to simmer and steam develops, remove the cover (this helps prevent crystallization). Using a digital candy thermometer, cook the sugar to the soft boil stage, 235-245 degrees F.
While the sugar is cooking, whisk the eggs on high in a stand mixer fitted with the whisk attachment, until a soft peak has formed.
Turn the mixer speed down to medium-low and very slowly drizzle the syrup down the side of the bowl into the egg whites. Don’t pour the hot syrup directly into the meringue or you’ll have scrambled egg whites.
Once the syrup is completely incorporated, turn the speed to high. The meringue will continue to form a stiff peak as it cools down. Mix on high until the meringue comes to room temperature, approximately 15-20 minutes.
Once at room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been added, turn the mixer speed up to medium-high and slowly add the vanilla and any additional flavors
If not using immediately, store the buttercream in an airtight container in the refrigerator, then bring to room temperature before using. Briefly whisk or place back in the stand mixer with the whisk attachment to make sure it’s nice and fluffy before frosting.
Original recipe with pics and nutrition info you can find here:italian meringue buttercream Enjoy)
Thanks for sharing, beamkor!