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Hi! Does anyone have experience with Italian meringue buttercream?

Here's my dilemma: most recipes call for 4-5 egg whites, and then a whole pound of butter! Whoa....that's a lot of butter.

Is it possible to make this type of buttercream with less butter, without sacrificing the quantity of the end product?

I'm looking for a frosting in between a marshmallow meringue and a buttercream.

Any suggestions??

For a meringue I usually follow the recipe as it is but I would love to hear from others.