What kinds of frostings have a lighter texture? It seems like the frosting is either an inch of sweetened shortening or just simple whipped cream. The recipes for frosting that I have tried have always been sickeningly fatty and sweet. I do find creme cheese frosting good but it is still a bit too rich.

Straight whipped cream has its place, such as on tres leches cake, but for a regular white cake it is too light.

I have heard of frostings that are beaten or cooked to make them creamy and thick without using too much fat but I don't know what they are called.

What name or types of frostings are still creamy and thick without being overpoweringly fatty?
Have you ever tried Italian Buttercream?  I learned about it in culinary school and it is now my favorite!  LIght, airy, not too sweet.  It has a wonderful texture!

Here is the recipe we used - It's a keeper!
http://www.grouprecipes.com/92114/italian-buttercream-from-the-culinary-institute-of-america.html

Italian buttercream is made by blending butter into Italian meringue.