buttercream

photo from Gourmet Magazine

I just like the word. buttercream. And I like the ripples and ruffles in it, especially when it's pale pink. But the taste? I almost always prefer a tart cream cheese frosting, or a slightly bitter chocolate ganache. But I have made perfect buttercreams, not too buttery and not too sugary but also just the right thickness and lightness, that have been... addicting. But, I'm sad to say, this only happens only when I'm very lucky. What's the secret?
-Some say the liquids should be half milk and half ice-cold water.
-some say always start with egg whites beaten into a meringue before adding the butter.
-Some say use egg yolks and corn syrup (gross)