I've been making my buttercream with butter, crisco, PS, and flavorings. I thought this was the only way but now I'm seeing all sorts of recipes and my head is spinning! I'm not that happy with my recipe - it's not that good and not that smooth. I used it on a cake last weekend for the park and it started melting and looking all gross and greasy. (I know I could have used all crisco to prevent this.)

I've heard people raving about IMBC, but there's one problem - I'M LAZY! Is this hard to make? I'm pretty inept (I make my cakes from a box) and the thought of cooking this stuff is overwhelming! Any thoughts?

IMBC is easier and faster and less messy to me than making the ps buttercream. Here's my recipe:

http://www.cakecentral.com/cake_recipe-4243-3-Meringue-based-Buttercream.html

I have a batch of SMBC in the mixer right now. I am a total convert. My husband doesnt like the traditional butter or Crisco BC, when he tried SMBC he said "It tastes like whip cream". I havent tried IMBC but SMBC is seriously EASY. And no flipping powdered sugar all over my kitchen.
I use this recipe

I'm too lazy too, but I found a recipe that I LOVE and it's pretty much the same as what you're doing already... it's from SeriousCakes and basically, it's the same recipe, but you add in heavy cream (I use whipping cream) and a bit of corn syrup. She shows how to make it and the recipe on her youtube video if you do a search for it.

It holds up well in heat, and it tastes great without being super sweet.

I've been wanting that one... I'm lazy and CHEAP!!! I've seen her youtube video where she shows how to make it. Seems pretty standard. Can't wait to try the IMBC. What's the melt factor with this stuff??

Sugarshack's BC is far from standard and it won't melt off of your cake.