I've been making frostings a very long time, the entire gamut you ran through, plus French, and many others. Of course, I've been in the baking industry for over 40 years. ONE OF THE BEST is Swiss Buttercream, done right. Because of the high level of colloidal suspension (sugar to egg white) cooking temperatures can actually go much higher than are normally used, and provide a VERY stable structure. I use 180°F, stirred constantly, and the sieved into the mixing bowl. Allow the mixture to reduce in temperature to about 125°F before whipping to a fair-thee-well. Beat the butter separately to a light consistency, THEN add it to the meringue and the end result is an extremely heat stable product.

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