This video Demonstrates how to make french meringue buttercream
This uses eggyolks
The batch i made is
10 eggyolks ( from 10 eggwhites)
250 grams Sugar
7 1/2 tbsp water
567 grams Butter
The minimum batch that can be made
4 eggyolks
100 grams Sugar
3 tbsp Water
227 grams Butter
here are the links to Swiss Meringue Buttercream
Eggless version –
Egg whites based –