I am trying the Very Vanilla Swiss Meringue Buttercream for the first time. Do you need to refridgerate SMBC before you can pipe with it? My finished product is very light and fluffy but would not hold up to piping. Any suggestions would be greatly appreciated.

Yes, and no. SMBC if it's like IMBC will get very hard if refrigerated for a long time. If your BC is too soft you can stick it in the frig for just a few minutes and try piping with it then.

I am wondering if my frosting turned out the way it should. It is almost just like a soft beaten whipped cream. Should it be thicker? My only experience is with "normal" buttercream...powdered sugar and sweetex.

It is softer than American BC. If it's hot in your home then it will be even more soft. Remember, it's mostly butter so when butter is cold in the frig. it's hard and when it's on your counter depending on your indoor temp. it's soft.