SMBC is Swiss meringue buttercream. Once you start using SMBC it’s hard to go back to american. SweetBees recipe sounds something like mine, about the only difference was I added hot fudge topping to it and reduced the amount of milk/heavy cream. Also reduced the amount of shortening. She is right too it doesn’t need to be refrigerated, sry didn’t see that originally when I commented it wont spoil. I would refrigerate left overs though.
Link for those who want to try out SMBC
http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/
Jessica, Kodiak Alaska http://www.facebook.com/ConceptualConfections
