On the weekend I tried (tasted-given to me by someone) the most amazing smooth light fluffy buttercream.
I've only tried to make buttercream a couple of times but it's always heavier and you can feel the fine grains of sugar.
What am I doing wrong? What's the secret to amazing SMOOTH & LIGHT BC?! P.s. What I tried was definitely not sickly sweet.

There are several good threads on this. Try searching past threads for it as well as recipes in the recipe section.
From your description I would guess the "light' buttercream might have been a meringue version and if prepared correctly they are very smooth.

I agree with crazyladybaker - that's why I love Swiss Meringue Buttercream - it's smooth and not too sweet!

Does this buttercream crust and work well on wedding cakes???

I've tried the SMBC and totally LOVE the flavor and texture, but it doesn't crust. And in my area, it's difficult to find the oil-based colors to tint it with. (SMBC doesn't take the Wilton or Americolor colrs well AT ALL. Found out the hard way on that one!)

Here's my input....

http://cakecentral.com/cake-decorating-ftopict-650115-buttercream.html+experiment

Wow thanks guys, I'll check it out... I'll have to do all my conversions and translations from American to Aussie though!....
Looks like CC is playing up.. I never got a notification about replies to my thread here & just posted something rather similar (about chocolate)

I made SMBC for the first time today and it was awesome!
I didn't have a candy thermometer so I just kept touching it to see if the sugar has dissolved and If it was warm.. It worked out great and I tried it plain, coffee flavoured and raspberry flavored.

I need to know if I have to refrigerate it since it has egg whites???

Also it holds but it kinda looks like it will melt because it's got that shine- how long WILL it hold for? I just wonder should I need to do this for someone in advance..
Thanks guys

Also if I needed a bc for crusting could I use a crusting bc and then put this one on top or would that be too weird?

As far as the colors, when I used Wilton colors, they made the frosting look curdled...as if the color mixed into the egg white but not the butter. I tried whipping it again, hoping it would come back together...but no such luck.

When you make the frosting, you have to heat the eggs to at least 160 degrees this allos the eggs to be left out, therefor it does not require refrigeration.

Try IndyDebi's recipe. It's absolutely delicious and goes on so smooth! I tried it this weekend with the upside-down technique and it worked perfectly! It's a crusting bc.

I love Swiss meringue. I find it colors pretty well. I have a red cake in my pics that is done in Swiss meringue. It firms up great in the fridge which helps when handling/transporting. I also cut it with 1/4 to 1/2 sweetex shortening when I am expecting hot weather, otherwise it will not hold up. Butter begins to melt around 74 degrees. It smooths beautifully.

i use a candy therm, and heat it to 165 degrees. You can store it for up to two days at room temp, fridge for a week, or freeze (tightly covered- tupperware type) for 2 months. It takes flavors really well.

If you use hi ratio shortening and cane powered sugar you will get a great buttercream frosting. Adding Dream Whip makes it better and you need to beat it well to dissolve the granules from the Dream Whip. It is creamy, light and holds up well. It is also not as sweet.

If you use hi ratio shortening and cane powered sugar you will get a great buttercream frosting. Adding Dream Whip makes it better and you need to beat it well to dissolve the granules from the Dream Whip. It is creamy, light and holds up well. It is also not as sweet.