I try to understand how it was name. It was Korean buttercream because the method use will create a glossy result and the pipe flowers will have a gloss look.
I teach making Glossy Korean buttercream using local butter and base on Swiss meringue method. Not that I don't use italian method but because Swiss meringue method has an exact temperature I wanted to kill the bacteria and Salmonella could be avoided .
If you are keen to learn, join me in my class soon.