Swiss meringue buttercream vs. Italian?
I was thinking about baking some cupcakes that I want to be as light as possible, melt-in-your-mouth fluffy-like. And every single baker I know has held up a big sign saying MERINGUE BUTTERCREAM! But after some research, (I've vetoed the French version, sorry) I can't decide between Swiss and Italian! I'm a bit wary of Italian because it seems intimidating, but people say it's lighter than Swiss. Which one is better and can I leave out the butter? Could I just frost the cupcakes with meringue frosting? What's the difference if I add butter and if I don't add butter? Thanks so much! xoxo
What type of cupcakes are you making? That gives a better idea of whether buttercream or just meringue is a better choice.
My buttercream preference is French. Then maybe German. Then the meringue buttercreams (though they are really good, so there's not a huge step down from the others).