Sugar Shack Method with my own recipe?

Good morning,

I've attempted Sharon's (Sugar Shack) method of making perfectly smooth icing in the past.  I used Sweetex and followed the recipe for a 6 qt mixer.  Unfortunately it was a disaster as it had tons of air bubbles and the frosting kept coming up over the sides.  Yes, the blade was fully submerged.  I know it is trial and error with this method and likely I'd have to use less. 

Here is my question though...I do not need a crusting buttercream because it is typically going to be used to ice cupcakes.  I love a Swiss Meringue but I prefer the slightly sweeter frosting on cupcakes and use SMBC for my cakes.  Would my own recipe for frosting (a 2:1 ratio) work with the sugar shack method if I amp up the amount of fat and lessen the amount of powdered sugar?  Just wondering if anyone has tried this before I waste a ton of ingredients ;-)

Thank you for your response :-)

I whipped up a batch of Swiss Meringue yesterday (was happy that it worked with AllWhites liquid egg whites) and added powder sugar to it.  It did take it to a sweeter level but the butter taste was still very prevalent.  I used it on a Chocolate Peanut Butter cupcake though so the "butter" flavor went very well with the peanut butter. Today I will use some of the American Buttercream I made and mix it in with the Swiss.  I've tried that in the past and enjoyed it...:-)  I just want it to maintain it's smooth texture. 

I just found Mike's Buttercream recipe which is basically a cross between the two but made at the same time.  It's fantastic!