Swiss or Italian meringue buttercream?

[pattyk]

I've tried both, and I have to say that I find the Swiss buttercream far superior in texture, and somewhat easier to make than the Italian buttercream. I used to make the really stodgy buttercream that was simply icing sugar and butter, with a little flavouring, but that was way too heavy for piling beautifully on top of cupcakes.

What sort of buttercream(s) do you mostly use, and any good hints/tips for best buttercream?