So today is was my first attempt at making SMBC, although it all seemed to go very smoothly i'm still not sure if i did it right. I used the Very Vanilla SMBC recipe i found here, followed it to a T (i'm so not kidding i think i read that puppy like 8-10 times). Nothing seemed to be going wrong and in fact i think it tastes pretty darn good. I do question though the texture. Mine came out looking and feeling like a soft whipped cream. Is this the texture of this icing? I'm wondering if I did something wrong. Can any one with more experience help please? Thanks a bunch.
Chris
Hi,
This is pretty typical of SMBC. It is soft. How long did you beat it? Sometimes no beating it long enough will make it too soft. I like to make sure that my egg whites are cool and pretty stiff before I start adding the butter and I don't add more than a couple tablespoons at a time. I pipe boarders with it, but it is too soft for anything else. It is my DH favorite icing since I learned it in pastry school and he won't eat cake with anything else on it!! It will also set up like butter in a dish if you refirgerate it. Most recommend bringing it to room temp to serve. I like it cold--just qwirky. 
Good luck! 
Empress in rainy Michigan
Well that makes me fell a little better, the only concern is that when we were cutting the cake towards the end it was falling from the weight of the cake. I had made 2 8" which i torted so there were 4 layers of cakes 3 layers of filling. Maybe i didn't whipp it long enough? I'll give it another go!
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