So, (in theory) I love the texture and consistency of meringue buttercreams (I usually make Italian meringue), but I can't stand the amount of butter that goes into it--taste, concept, etc! I'm wondering if it's okay to use only part of the amount of butter (maybe to the point where it gets smooth/not "curdled" looking?). I notice that it always *seems* like it would be/taste okay with less butter, but afraid of how it might (not) hold up.
Too, I like the idea of seven minute frosting (using the meringue method), but I don't think it's stable/can't ever get it to be long-term reliable.
Thanks in advance!!