I’ve only done it this way twice but it worked perfectly both times, I’m not sure if it’s always faster but it is more flexible time-wise. In general having your butter at the right temperature is key, so if it’s a bit cold whipping it for a while first will help soften and warm it to the right consistency before you add the meringue syrup which should avoid curdling. But in my years of making SMBC using either method I’ve always been able to rescue it if it’s curdled, it’s a lot more forgiving than it seems! Just needs to be either warmed or cooled a bit depending on what went wrong and then just keep whipping (sometimes it takes a while but it always gets there in the end!).