Is it ok to halve this recipe?

Absolutely. Use weights rather than volume fit the best results. You can also freeze buttercream; whip it once defrosted to achieve the silky texture.

I haven't ever halved this recipe, and sometimes with custards, cutting in half can yield a slightly different texture. But it should work ok! This buttercream also freezes well, if you opt to make a full batch and save some for a future baked good! Happy Baking!

I can’t see why not, and since she gave you the measurements in weight, and there are 2 eggs, it would be easy to do so.