What is the difference between American buttercream and Swiss meringue buttercream?

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American buttercream is composed of butter, powdered sugar, a small amount of heavy whipping cream, salt, and vanilla. American buttercream has a smooth but thick consistency and develops a very thin "crunchy" layer after having rested. It is considered quite sweet.

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Swiss meringue buttercream is composed of meringue (has pasteurized egg whites and melted granulated sugar), butter, salt, and vanilla. Swiss buttercream is smooth and slightly lighter than American buttercream. Since the eggs are pasteurized and the sugar melted, you cannot feel sugar granules in the buttercream and the eggs are safe to eat (but the buttercream does not taste of egg). This buttercream is considered considerably less sweet than American buttercream.

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Which should I chose?

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It really depends on personal taste. If you prefer a more classic buttercream that is sweeter, then American is probably best. If you prefer your buttercream to not be as sweet and a have a lighter consistency, then Swiss is probably the better option for you. In the end, it is up to you, there is no difference in flavor options.