Swiss Meringue Buttercream

You r welcome!...but I heard IMBC even better...so will be trying that soon!

Thanks for the recipe Nurainie. Will try this out soon when I finished up my current batch of buttercream.

You may want to give this one here a try: http://auntyyochana.blogspot.com/2006/10/butter-cream.html

I think this is the IMBC method which you referred to. I tried this out (my first attempt at buttercream) recently and liked it. Silky smooth and delicious. I used 250gm of block margarine and the rest butter.
Tastes delicious though I think I'll use even less margarine and more butter next time.