Hi All,
This weekend I ventured in to unchartered territory & tried making SMBC, because I hear how it is so smooth & less sweet than ABC. I followed the recipe of 1/2c egg whites & 1c granul sugar then 3 sticks of butter & flavoring. Whipped up beautiful tasted fine. After I let the cake set up in the fridge for a little while I tasted it. I felt like I was eating a stick of butter...yuck. I did try a google search for a combo of ABC & SMBC which referred me back to CC. The thread reference only how the SMBC doesnt hold up to warm weather that why they go with ABC. I want to know if anyone has any ideas or recipes that would combine the two? TIA

SMBC is not really meant to be eaten cold. It is best at room temp. I like it cold or not because I really love butter!
Maybe you should try Whimsical Bakehouse House buttercream. I dont have a link, but you should be able to find it by searching the name. I have heard that it is a light and fluffy version of ABC.

Wow yikes-never eat it cold!

I use Warren Brown's recipe for IMBC which you can find on YouTube. I add three tablespoons of vanilla and an extra 1/4 cup of sugar to the meringue, and another 1/4 cup to the syrup (for a total of 1/2 cup extra to the recipe).

The key is using good flavoring, and using a good quality unsalted butter.

Lots of decorators make smbc or imbc and then abc and then mix the two. I have seen these recipes. Also, google Crumbboss and look over her recipes. She is great. I have made her smbc(different than i was use to. I like hers also. I have some other recipes similiar and they all taste good . Yes, not a stiff as any abc. but taste really good. You will love watching her videos. hth

Mmmmm, love a cold SMBC iced cake.

Thank you all, I will be doing some more experiementing this weekend : )

I agree it was like eating butter! I did use a recipe that was really good, it was sweet enough but not too sweet. I ate it at room temp but it is so heavy and rich, I literally felt sick after eating it! When I think about 6 sticks if butter for the amount to ice an 8" cake, I get nauseated. And it is so expensive to make! I don't think I could bring myself to buy that expensive European butter to make it. I'm sure it's better but... That being said, I do prefer the sweetness level and silkiness of SMBC, just wish it wasn't so heavy or expensive.