Recommended butter cream recipe to use in Angel Cake?

I am doing a layered angel cake but would appreciate som advice on the best buttercream recipe to use in between layers?Recommended butter cream recipe to use in Angel Cake?
Special Buttercream Frosting --








.INGREDIENTS


2 cups shortening


8 cups confectioners' sugar


1/2 teaspoon salt


2 teaspoons clear imitation vanilla extract


6 fluid ounces heavy cream








..DIRECTIONS


1.Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.





2.Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.








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Buttercream Icing --








.INGREDIENTS


1/2 cup shortening


1/2 cup butter, softened


1 teaspoon vanilla extract


4 cups confectioners' sugar


2 tablespoons milk








..DIRECTIONS


1.In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorateRecommended butter cream recipe to use in Angel Cake?
Personally I would go with one of the lighter more fluffier varieties of buttercream such as the Italian style. It is made with a sugar syrup and beaten egg whites (meringue) and it is a very light consistency. Cream cheese buttercream is too heavy for the weight of the angel food cake IMO. Here is a very good recipe for the Italian buttercream I use often and it tastes good too... flavour to your own choice.





This is for a larger quantity so you may want to scale it back some.





The yield is 5lb 5oz.





14 ounces Egg whites


1 lb. 11 oz. Granulated sugar


Water, as needed


2 lb. 12 oz. Lightly salted butter, softened but not melted





1. All ingredients should be at room temperature before beginning.





2. Place the egg whites in a mixer bowl. Have 9 ounces (270 grams) of the sugar nearby.





3. Place 1 pound 2 ounces (540 grams) of the sugar in a heavy saucepan with enough water to moisten. Bring to a boil over high heat.





4. As the sugar syrup's temperature approaches soft ball stage (240掳F (116掳C), begin whipping the egg whites. Watch the sugar closely so that the temperature does not exceed 240掳F (116掳C).





5. When soft peaks form in the egg whites, gradually add the 9 ounces (270 grams) of sugar to them. Reduce the mixer speed to medium and continue whipping the egg whites to stiff peaks.





6. When the sugar syrup reaches soft ball stage, immediately pour it into the whites while the mixer is running. Pour the syrup in a steady stream between the side of the bowl and the beater. If the syrup hits the beater, it will splatter and cause lumps. Continue beating at medium speed until the egg whites are completely cool. At this point, the product is known as Italian meringue.





7. Gradually add the softened butter to the Italian meringue. When all the butter is incorporated, add flavoring ingredients as desired.





Source: On Baking - Labensky et.al.





Happy Baking!
This is my absolute favorite buttercream icing recipe that my family has used for years. It's the Wilton buttercream icing and it's wonderful.





1 cup solid vegetable shortening


1 teaspoon of butter flavoring


4 cups sifted confectioners' sugar (approximately 1 lb.)


2 tablespoons water





I always add a little more butter flavoring to taste and a little more water if it is too stiff.