I use SMBC all the time, mainly because of the flavour. It's very buttery, so if you (or your clients) prefer the taste of butter to the taste of regular BC, then definitely try it.
This is the method and recipe I use...it's quite easy...a little more labour-intensive than regular BC, but worth it, IMO.
I use salted butter, and don't add the salt suggested in the recipe, but that's just my choice. And...I use the egg whites that come in a carton...easier than separating eggs, which for me means putting them on opposite sides of the room. I can't separate an egg to save my life. :-)
Keep in mind it doesn't crust, but goes hard (like butter) when you put it in the fridge. I found that smoothing it using the usual methods (hot spatula, for example) doesn't work nicely on icing I've coloured, as it smears the oils in the butter, leaving colour spotches. I'm considering going back to crusting buttercream for any coloured cake I need a smooth top on. However, I love the flavour of SMBC. So it'll be my mainstay. :-)