Alright, so it is not quite 110 here... we do get upper 80s and in the 90s with some to a lot of humidity. I am thinking I will just stick to the reg. bc for these events!

crlovescakes...I offer both kinds of buttercream (I prefer the IMBC but that's me.) I give clients both to taste during tastings, because some people like one more than the other and some don't have a preference. You don't have to use one or the other, you could offer both.

I usually use IMBC for the flavored fillings, and the sweeter on the outside. That seems to be what most of my customers like, although every now and then I can convert one to want the IMBC on the outside too!

costumeczar - that is a great way to look at it. I think maybe it would be a great icing for a dessert cake or something like that. Kids tend to really like the american buttercream!

Thanks for the advice everyone!

I am going to try it next time with some shortening too to help curb the butter taste... I personally like it, but one of my good friends said it taste way too buttery and I was using us butter....

One more question - can you use stablizer in SMBC to make it more stable? I have never used it, but I have seen it being sold and always wondered what the use was for?? Sorry, stupid question maybe?

Which SMBC recipe are you using? Make sure you aren't using salted butter, and remember-the colder the icing, the more prnounced the butter taste.

I have tried a couple different kinds one was from a book - cant remember now, maybe martha maybe toba garrett?? the other one i have used a couple times now is the well dressed one on this site. yep, i did use us butter all times and i did notice it was much better when soft than cold! i also found i love it much better with chocolate cake verses white cake!

ha! after writing all about it, now i am craving it terribly! infact my avatar is one of the choc cakes i made with smbc!