Hello, I'm new here so please forgive me if this seems like an ignorant question. I have a cake on which I have to do some delicate piping. I've piped on fondant, but never on buttercream. I use an American Buttercream recipe I found a few years ago and tweaked, which is what the cake will be iced with. Can I can use the same ABC for piping? Or is it better to use Swiss Meringue, Italian or French Buttercream? And which is best for piping? This is new territory for me, I haven't had much opportunity to do piping on BC and my few attempts on fondant leave much to be desired! I've been practicing with Royal Icing, but that only helps with technique, and won't work on a BC cake. Any suggestions or personal experiences are appreciated. Thanks!