Originally Posted by AnnieCahill
Yes, it's actually a bit more stable than SMBC. It's basically the same thing but prepared a bit differently. Go to YouTube and look up Warren Brown from CakeLove's recipe. It's really easy to prepare. The main thing is to make sure you use unsalted butter and lots of vanilla (I use 2-3 tablespoons). I actually add 1/4 cup sugar extra to the meringue and to the syrup before I boil it. Make sure your bowl cools down after you add the syrup, then add the room temperature butter.
Ok, I did it. First time I did it with egg whites from a carton (Just Whites Egg Beaters), and I never got any peaks Second time I did it with real eggs and everything worked out. Taste is nice, very light. My only complaint is the texture. I thought it was going to be this really pretty, silky smooth icing. It's not like that at all.
I'll keep this in my repertoire in case anyone asks for something less sweet, but I think I still prefer regular buttercream at this point. At least I can get it perfectly smooth.
Here's a picture of the finished product. Did I do something wrong?? (again, LOL) Thanks for all the help, by the way!