I'm pretty into American Buttercreams, mostly because they're what I first learned, but due do a recent need I want to expand into Swiss Buttercreams. I think the first SMBC I'm going to try is Sweetapolita's; I did a little research on here and this seems to be a good, recommended recipe.
Now, the main reason I'm posting this thread is because I'm looking to develop SMBC into my primary frosting for sans-fondant weddings cakes but, to be honest, that's a lot of eggs. The whole "raw egg" business doesn't bother me in the slightest, but a wedding cake needs a lot of frosting and consequently a lot eggs and a lot more money than I'd like to spend on eggs. I'm working on getting a Costco membership but that won't be for a little while, so I'm looking for something for interim.
Soooo... (after long, drawn out blabbering)...
Can I make a SMBC with a meringue made from meringue powder? I saw that several people have asked this question in the past and this link had been posted as a response. But I just want to know if anybody had a recipe that they'd be willing to share or if they have any stories/experiences with this particular substitution.