I want to frost my cake with SMBC. I was wondering if it's possible to use SMBC for a frozen buttercream transfer as well? Has anyone done this?

I'm not super experienced with either SMBC or the transfer technique, so there could be some potential problems I'm overlooking. I'm mainly worried about how it would taste if I were to frost the cake with SMBC and then use a powdered sugar buttercream for the transfer.

Thanks!