Is there a taste difference, a texture difference, or icing consistency difference?

What is the difference actually, other than the preparation? I am looking to try one out. It's to ice a fondant covered cake if that makes a difference.

What do you prefer?

Everything you ever wanted to know about the meringue b/c's and other types of frosting:
(Has recipes, opinions and more.)

http://www.cakecentral.com/cake-decorating-ftopicp-6011626-.html

HTH

The ONLY difference is the method... they taste, feel, and handle identically. Also. the IMBC is minimally more stable than the SMBC, because an Italian Meringue is the most stable meringue.

Thanks, everyone.
Jan H, you always seem to come to my rescue with a wealth of knowledge and data when I need it. I never can get my searches that narrowed down. I'm starting to think you are part human, part computer. A cyborg maybe?
Thankyou Thankyou again and again!!

Mmmmmmm, SMBC. I have yet to try IMBC, but I think I need to do just for the heck of it.