Between IMBC and SMBC. I made Martha's IMBC last week for the first time and like the taste and how it piped. So what's up with the cousin SMBC?

The process. Sorry, but I can't keep the terminolgy straight.

From egullet:
Italian meringue buttercream:
a meringue that is whipped and sweetened with a cooked sugar syrup (the syrup is usually cooked to a soft ball stage), then butter is added.

Swiss meringue buttercream:
the egg whites and sugar are heated together, usually in a water bath, until very hot. Once hot, you whip the sugar/whites mixture til you get stiff peaks, then add butter.

IMBC, because of the extremely hot sugar syrup added to it, is usually more stable.

Oh, ok! Thanks!!! Is there any taste difference? I was really impressed with the way the IMBC piped and my writing looked pretty good (for once!!). Thanks again!