285560 Wed May 31 18:48:44 -0700 2006 2 31 Home Cooking 0 1529424 Is there any difference in terms of taste between Italian and Swiss Meringue Buttercream? I understand the different methods of preparation, but how do they differ in taste? I have only ever made the Italian version, but I found it tasted a little too...buttery. Is a true buttercream supposed to taste a lot like butter? Thanks! Wed May 31 18:48:44 -0700 2006 0 Jessica 1 1529468 To my taste, buttercream is definitely buttery, possibly more so than Italian meringue (although it's been awhile since I had the latter.) If you don't like the buttery richness of buttercreams (and I don't, even though I love butter), you can try ganache frostings. Ganache is chocolate and heavy cream, and this includes white chocolate ganache if you need a white version. In Beranbaum's "Cake Bible," there is a recipe for cream cheese buttercream that is pretty good, and not too buttery, because cream cheese replaces some of the butter. Wed May 31 23:11:33 -0700 2006 1529424 0 La Dolce Vita 1 1529499 I haven't noticed much difference in taste. They should both be rich and buttery. Swiss meringue is more stable IMO, standing up to higher humidity and temperatures well. If those aren't issues where you live, go with Italian which is simpler. I agree with the other post that ganache might be more to your taste. It's rich but lighter and not buttery. It's a lot less trouble to make too. Thu Jun 01 09:46:44 -0700 2006 1529424 0 cheryl