Between Swiss Meringue and Italian Meringue? The only thing I see is the water in the Italian Meringue.
I'm wondering that too. I know the methods are different. Is one sweeter than the other though?
I've SMBC before but not IM8C, due to not owning a stand mixer (yet).
From what I've read, both taste more or less the same, but IMBC is more stable (heat-wise) compared to SMBC. I would think the level of sweetness of both would depend on the ratio of sugar used in both, one isn't by default sweeter than the other.
I stand corrected, btw.