I normally make the American also known as Simple buttercream and while it sure lives up to simple and can be quite tasty I can sometimes taste the grit of the sugar. I want to get as close to perfect smooth frosting as I can. I am not really a sugar person so a smooth finish would make it easier for me. Everything I have read is pointing me towards the Swiss or Italian meringue versions. Which do you prefer and why? Also can they be altered? Currently the two flavors I need most would be a coconut cream cheese and coffee flavor I have made both the American way and while tasty I am trying to ensure a smooth finish every time. Can they be converted to Swiss or Italian methods?