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mascarpone, fresh fruit purée or juice, beer, wine, tea, liqueur, coffee, honey, and maple syrup as well as any sort of syrup or sauce. how to customize: the sugar in swiss buttercream can be replaced, in whole or in part, with an equal weight of toasted sugar as well as any type of raw or semi-refined
french buttercream—think cinnamon, vanilla, lemon, pistachio, espresso, or dark chocolate. what to avoid: because it's made with egg yolks and butter, french buttercream may seem greasy when paired with high-fat ingredients, such as white chocolate, black sesame paste, and so on. as with swiss, it's not...
https://www.seriouseats.com/2020/01/frostings-guide.html