Hi all, 

When icing cakes without fondant icing, what frosting do you guys prefer to use ? In the past I used American but I've recently thought about Italian or swiss meringue buttercream. Any pros & cons ?

Thank you ! 

Check here for a couple of ideas. jchuck and I have both been experimenting to find that "sweet" spot.  (pun intended)

 https://www.cakecentral.com/forum/t/845764/mixing-two-icing-recipes#post_7696990?cb=W0nzHq4j

What's with the weird font changes in the middle of a text, huh?

I'm definately a Americal Buttercream person.  I would try the suggestions in the above post.  This is such a personal taste thing........what I LOVE. Love, love you might Hate, hate, hate and so forth :)