I had the best frosting ever and need to know what it was. The lady who made it said it was an egg white and butter buttercream but it was lighter than any I have ever had. I have searched all of my books and the recipes all look very close to the same. She also put Raspberry "coolie"? in it. What's that? I have never had a frosting like it. Any thoughts would be really appreciated.
It was either IMBC or SMBC.
Coulis:
a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.
(Quoted from wikipedia).
Just what prterrell said. 
A coulis (coo-LEE) is a thick sauce or puree.
Raspberry coulis recipes:
http://www.recipezaar.com/Raspberry-Coulis-59967
http://www.foodnetwork.com/recipes/sara-moulton/raspberry-coulis-recipe/index.html
Melysa's SMBC has a fruit puree (coulis) variation:
http://www.cakecentral.com/cake_recipe-6927-Very-Vanilla-Swiss-Meringue-Buttercream.html
HTH
Try a different recipe. It has to be either IMBC or SMBC. You can cut back on the butter in those recipes also. There are some that call for more than others. I have a lot of requests for these because of the light texture. Everyone calls it that whipped stuff when they order it.
These recipes can also take on so much liquid added to it so start out slow with your coulis and go from there.
I've had SMBC's that really had a strong butter flavour. I didn't like it either. But I found this one on this site and it's really good. It uses less butter than some other recipes and uses lots of vanilla.
http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations
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