An Italian butter cream is much smoother and I think fluffier than what we call a butter cream. So is a
French buttercream. Both a bit more difficult than just mixing butter or shortening and sugar together. But the taste is heavenly.
I do have a frosting that is easy, not overly sweet and fluffy.
1 Cup milk
1/4 Cup flour
1 Cup butter
3/4 to 1 Cup sugar
2 tsp vanilla extract
In a sauce pan combine milk and flour. Mix until smooth then cook over medium heat until very thick.
Pour into bowl and cover with a piece of plastic, place plastic wrap directly on the surface of the pudding mixture. (You can use parchment or waxed paper if you do not want to use plastic wrap) Cool to room temperature,or colder.
In bowl of mixer, beat the butter until light and fluffy, about 5 minutes.
Slowly add the sugar and beat well.
Add the cooled pudding mixture by the spoonful, beating well between each addition.
Add the extract.
I have used this for a filling in Whoopie Pies as well as a frosting. The texture of this is much like the filling in a Twinkie or other snack treat.
If you want a chocolate I have added 1 Cup of chocolate chips to the hot pudding mixture and stir that until chips are melted. I would think cocoa powder added with the sugar would also work.
The other good recipe that I have used is the Chocolate Frosting recipe on the back of the Hershey's Cocoa box