I love Swiss Meringue buttercream but it does need a lot more flavoring than American buttercream. It is also important that you use unsalted butter. Did you just taste the buttercream or did you actually eat the cake with the buttercream? Not sure what recipe you used but I used the one on here http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/. Since I’ve been using SMBC, the family does not want the ABC. The chocolate tastes like chocolate mousse. I add about 1/3 c of melted chocolate. I made it for a friend and she had never had it. She called me to tell me that the mousse frosting was to die for. You may want to try it with different flavorings.
