I've attempted Sharon's (Sugar Shack) method of making perfectly smooth icing in the past. I used Sweetex and followed the recipe for a 6 qt mixer. Unfortunately it was a disaster as it had tons of air bubbles and the frosting kept coming up over the sides. Yes, the blade was fully submerged. I know it is trial and error with this method and likely I'd have to use less.
Here is my question though...I do not need a crusting buttercream because it is typically going to be used to ice cupcakes. I love a Swiss Meringue but I prefer the slightly sweeter frosting on cupcakes and use SMBC for my cakes. Would my own recipe for frosting (a 2:1 ratio) work with the sugar shack method if I amp up the amount of fat and lessen the amount of powdered sugar? Just wondering if anyone has tried this before I waste a ton of ingredients ;-)