new hybrid of American Buttercream & mock no cook Swiss Meringue Buttercream:

Thanks MBalaska!  These all seem very interesting.  I was wondering if anyone had tasted any of them and what their thoughts were?  I want to try them all, but will have to decide on which one to try first.

The 1st one that Kara demonstrates is the Lauren Kitchens recipe and I've made that a couple of times.  Very easy to make. Nice not to have to do any cooking and I could hardly tell the difference in the finished icing.  Just very slightly less silky in the texture, but not anything that most people would notice as it's still much silkier than a crusting American Buttercream.  A crusting buttercream has it's place and it's purpose for some designs, of course.

The other two hybrid recipes, I've not tried yet as they are new to me.  Trying new recipes has become an adventure for me, and I'll give it a go soon.

MBalaska, Thank you for posting these new recipes. I have wanted to try This SMB for some time now. This looks like even I could make!! It is greatly appreciated!!! If anyone could screw it up I surely could especially for the old recipe one that you have to cook.I can't wait to try this!!!

You're welcome.  I tried to put enough key words in the title so it would pop up on a search.  Cooked Swiss meringue buttercream with half the butter that most people use, is still my absolute favorite.  It is however, good to have easier quicker options with the pasteurized eggs for positive food safety concerns.

Thank you for sharing :-).  I like trying out new recipes too.