I'm just going to add, the swiss butter will be dryer and less forgiving the warmer you make your egg white. Egg white and sugar in the bottom of the bowl and heated until they are blood temp, just enough to disolve and remove grit. I do this with my hand as to feel for sugar. as soon as I can't feel hot or cold.. whip.
I know this is added labor and probably not necessary but we pass our softened butter through a screen. It gives you quite a bit of play in temp.for both buttercreams
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