I just made SMBC for the 1st time. It looked like everything went like it was suppose to but when it was done and I tasted it it was very buttery. My DH said it tasted like honey butter that goes on a roll. 
Is that how SMBC is supposed to taste? If not, what could I have done wrong?
Thanks!!!
Amy
I've never made SMBC, but the first time I tried to make an IMBC, the same thing happened to me. I figured out that the egg white meringue wasn't stabilized and so when I added the butter the meringue broke down which resulted in whiipped sweetened butter and not the silky buttercream that I wanted. Now I make sure that everything is grease-free when I start my meringue and I whip my egg whites to stiff peaks before adding the syrup (which must be heated to 250) and then after all the syrup is added in, I make sure the meringue is nice and stiff and shiny and cooled down before I start adding in the butter. Also, using meringue powder instead of fresh egg whites has helped.
HTH! Don't give up! 
I LOVE Smbc!!! Just play with your flavorings. You can always add melted white or dark chocolate after it's cooled. And this week, I added coconut and rum extract, and put it on a coconut cake with pinapple filling...yuuummmm...pina coloda!!! Hope this helps, I got my recipe on-line. It's by Martha Stewart. Hers said to add strawberry preserves at the end, but unless I want strawberry, I leave that part out.
Christie
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