Reply by ConceptualConfection

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