What type of decorating can you do with the different bc?

Don't they have different consistancies?

I want to try different ones but I don't want to have to make the wilton one to decorate with.(flowers,borders and so forth.)

For different bc I am refering to french,italian,and swiss.

I always make an italian meringue BC and I love it! (adding some melted & cooled chocolate is my fave version!)

It tastes rich and buttery, not too sweet and very smooth. It spreads beautifully, but it does not crust.

It's a little more temperature sensitive that the crusting types of BC and if it's too cold all you really taste is the butter (it's meant to be served at room temp.)

I generally make the meringue buttercreams. I find that it is easier to smooth and gives the cake a great finish. You can pipe most borders with it and I need a stiffer consistency, I put the butter cream in the fridge for a few mintues. I really like the flavor not too sweet it is really buttery. If you want to get ideas using this buttercream check out Toba Garrett book or the Whimsical bakehouse, they primarily use meringe buttercreams.