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Italian Buttercream or Swiss Buttercream???

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Hi!

I'm looking to make either, this week, for a wedding cake. Flavor vanilla, cake is chocolate, which kind would yield me best results, best flavor? It seems to me that swiss is easier to make and very comparable in flavor to Italian-what does everyone think? Also, it seems you don't need a candy thermometer for swiss, just whisk until sugar dissolves/mixture is hot.

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