Swiss meringue buttercream tastes too buttery
I made SMBC yesterday and it just tastes way too buttery, almost like buttered popcorn. The texture/ mouthfeel is perfect, so I don't think I accidentally added too much butter. I was running low on butter so I used mostly Irish butter from Aldi's- that's the only possible culprit I can think of. Does anyone know what would be the best way to fix it?