And now that I thought about it it's a meringue <sp> frosting and I LOVED it. Isn't this italian buttercream without the butter and why couldn't IMBC be made the same way on the stove top in a double boiler with a mixer then add butter? Just curious..

It can! If you make it that way, it's just called SMBC. (That's Swiss Meringue Buttercream.)

Here's a how-to:

http://www.cakescanada.com/HowTo/how-to-SMBC.pdf

I have a friend who brags all the time how good her Mom's 7 minute or boiled frosting is.....I tried it and yuck....It tasted like rubber and marshmellows melted..Sorry friend....I will stick with my WBH.

Ive maded 7 min icing for year i use it mostly for fresh coconut cake.dont know why yours turned out bad. how are you making it if mind me asking..I have a recipe if you would like may be the one you have..

I have never made it but I am not crazy about frostings that you gave to cook and babysit on the stove ....like IMBC and SMBC..I like my recipe for whipped bakey icing.

7 minute frosting is marshmallowy deliciousness
I've posted Paula Deen's 7 minute frosting recipe in the recipe section here. It's easy to make and perfect for cupcakes. It is the one I used on this cupcake.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1433571

ohh yeah i love the 7 minute frosting too..so do my clients..you must know the right technique to achieve the good one i guess..and the right recipe too..

I think the important thing is to use the corn syrup and not cream of tartar. Much more delicious with the corn syrup. Also add the extract right at the end to prevent a weird alcohol like taste.