I have started making SMBC and I am really starting to like it. I have only made it 4-5 times. About half of the times it has been really bubbly. I have been able to remove the bubbles for the most part with some work during the smoothing process, but I would prefer to have it be smooth from the get go. Am I beating it too long? Too fast? I am not sure why sometimes I have this problem and not others. Help appreciated!
Merissa I use IMBC but the texture is about the same, just a different cooking method. Do you use the paddle or the whisk attachment when beating in the butter? Using IMBC you beat the whites separately , and beat in the cooked syrup using the whisk attachment. But I switch to the paddle when I add the butter so it doesn't add more air to the icing. I seldom get any bubbles, but if I do they smooth out by icing the cake as smoothly as possible, (crumb coat and chill first) putting the cake in the freezer for about 10 minutes and then smoothing the icing with a chocolate scraper just barely warmed over a stove burner. I sometimes repeat the freezer, warm scraper step several times until the icing is smoothed to my liking.
Yes, I switch to the paddle attachment. Do you think I am whipping it too long or too fast? I was able to smooth it out with a similar technique that you are describing, but it would be a lot easier if there werent so many bubbles in it. I have only made it a couple of times and not all of the times were super bubbly. so I don't reallyknow what i am doing differently.
Either attachment will add bubbles when used on a high speed. I make my smbc with the whip all the way through then switch to the paddle on low until it is completely smooth. If the icing is fresh, it only take 5 minutes or so. If it has been sitting for a day or more it may take 15, but it will get there. Smooth as glass 
I just use my whisk attachment each time because I also crumb coat..put in freezer for about 10 minutes and then just smooth it on...to get it as smooth as glass, I put it in the freezer for about another 5-10 minutes and scrape it smooth...no worries about air bubbles that way..
The taste is not altered and you can get the corners/edges very sharp.I have been meaning to do a tutorial on this but never seem to get the time where I am not rushed... 
So are you saying that if even if I have bubbles I could put it on low and get rid of them? Or should I never put it on the high speeds at all? Seems like if I dont put it near high I cant get it to do the weird curdled thing and then smooth out. It sort of stays runny unless I go high... am I just not waiting long enough?
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