I have a wedding cake due saturday and am wanting input on the type of buttercream to use.  The cake will be white with red buttercream accents. I love the taste and texture of the smbc, but don't want to create a bleeding problem and am afraid that the smbc will be too soft to hold the stiffer icing i'm using for the rosettes. Was planning on using a crusting buttercream for the accents. I may just be overthinking this too.  Thanks in advance!

I suggest you use the 2of everything recipe  Sorry I can’t give you the link but it’s in the recipe section. I have used it for years.It’s not as buttery but it’s easy to use and tastes great I used it for many years 

you can't beat all american buttercream made with real butter and cream -- if you have any white balsamic vinegar it takes the edge off the sweetness -- comes out like faux cream cheese -- but even not -- I love a good ole' regular american buttercream

Here's the link to the recipe "2 of everything" :  https://www.cakecentral.com/recipe/22469/2-icing 

You could always just ask the customer! I’ve been transitioning into using all Swiss meringue buttercream, myself.  But I still ask!

Thank you all for the suggestions! 

Thank you for suggesting this recipe! I just made 2 recipes of this,  but it has a "grainy" texture.  Is it supposed to be that way or did I do something wrong? If this has happened to you,  do you know of something I can do to fix it? Not wanting to throw out and start over. 

Are you saying you used the 2of  everything recipe and it was grainy  No it should not be grainy  Did you followe the beating instructons 

To the letter.  I may have beat a little longer than was necessary.  I'm getting nervous lol

is your powdered sugar cane sugar? if it doesn't say cane sugar I don't buy it

Yes it is.  I may just be used to the texture of smbc. I thought it would look smooth and it looks grainy.  It also won't hold up anything I pipe on to it,  borders etc. Would it be ok to add more powdered sugar to stiffen it a bit?

Yes it is.  I may just be used to the texture of smbc. I thought it would look smooth and it looks grainy.  It also won't hold up anything I pipe on to it,  borders etc. Would it be ok to add more powdered sugar to stiffen it a bit?

sure

.............. I may just be used to the texture of smbc. I thought it would look smooth and it looks grainy.  It also won't hold up anything I pipe on to it,  borders etc. Would it be ok to add more powdered sugar to stiffen it a bit?......

If you followed the 2 of everything recipe (as you said) to the letter it should look smooth and not look nor taste grainy.  It also should hold up to piping well.  I have used it for years and I do/did mainly b'cream cakes.   About the only thing there might be a problem with is making roses w/the 1st cvonsistency but if you follow the directions for making it crust (found at the end of the messgae/post) that will make roses and other flowers just fine.   I have no idea why you are having such a problem unless you  are totally wanting something as smooth as silk.  I think the 2 of everything icing is smooth and silky.  Sorry to dissapoint you.