Great post! We just studied Italian and Swiss meringue buttercreams in my baking class last night. We made Italian, which I hadn't done in a long time. I usually make Swiss. For what it's worth, I've had very good luck just mixing in cool-ish, melted chocolate. Stella at BraveTart has some great info on flavor options (http://bravetart.com/recipes/swissbuttercream). The flavor is nice and chocolatey! I used to just add melted chocolate, too, but I like the consistency and security of making sure I have no chocolate lumps that can catch in my pastry tip by combining with butter first. Keeps me out of trouble :-)! Susan

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