What's the difference between IMBC and SMBC? I have only tried making the SMBC and didn't like it. It was too buttery IMO. How are they different in taste and texture. Do either of them crust? Which is better under fondant?

Thank you to all my more experienced friends!

Still hoping someone has an answer!

I'm not 100% sure what the difference is, but I know that the IMBC that I have tried tastes like I'm eating whipped butter. I'm not a fan. This recipe for SMBC that I found on this site has a really nice flavour, not too sweet but not buttery. http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

Personally I would choose buttercream made wih powdered sugar, but my customers tend to choose SMBC