Originally Posted by FromScratchSF
I've never mixed the two, but maybe try another SMBC recipe? Mine is 6.25 egg whites, 7 oz. sugar, 1 lb unsweetened butter. If I'm using it unflavored on a cake I've added as much as 12 oz of sugar and it comes out the same texture, only much sweeter. You really can play with the ratios and still get a workable buttercream that tastes completely different by just adjusting one of those ratios.
The way you make it also makes a difference. If you rush it and crank your mixer too high it it kills your fluff and makes it buttery.
I love love Fromscratchsf SMBC buttercream recipe!! it is delicious and easy to make .