Hi Susan, I'm intrigued by your preference for Italian versus Swiss and in your reply to winkle you mentioned it's more "bulletproof". Do you mean it's more sturdy for decorating? I've worked with Swiss many times and love it but have never tried Italian. What about the difference in taste and texture? Is Italian lighter? Am sorry if you've previously talked about this but I can't find the answers in the comments. Hi back. I find the Italian meringue to indeed be a little more sturdy for decorating; it's a little tighter, and therefore more able to take on things like a half pint of fresh raspberries or passionfruit puree at the finish without any deleterious effects. As far as mouthfeel, it's thicker, but when done correctly and with just enough salt, it's incredibly silky as you eat it. So much moreso than American confectioners' sugar frosting that some people have trouble with the texture if they've never had a "real" buttercream frosting. I hope this helps. Susan

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