Has anyone every made Duff's buttercream that is made from meringue. I watched his show the other night and they made buttercream from egg whites, white sugar and butter. This is not cooked like IMBC/SMBC. The egg whites are whipped till stiff with white sugar and then they added the butter. Just want to know how it stands up for decorating,taste and how long it will last once on a cake?
Thanks Sue

just bumping this up because I'm not sure if this will work since it's not cooked or had hot sugar syrup added to it.

It will work, I've done it, but it will give you a slightly grainy texture...not nearly as smooth at SM or IMBC. You can get away with not 'cooking' the egg whites for an SM. I use a prepacked product - Just Whites - found in the egg section of the grocery store. I add the sugar to the egg whites and then heat it over a dbl boiler just until the sugar dissolves, then whip the mix until it reaches room temp ( ~10 min on 8 in my KA).
HTH

Thanks I will give that a try.