Have a doubt regarding the Caramel Chocolate Swiss Meringue Buttercream that am going to make.
How long will the buttercream last once its on the cake? 24 hrs on refrigeration, is that correct?
If I have some leftover, will I be able to freeze it? And how long will it stay if I were to freeze it? I have my doubts ‘coz its egg whites..
Will I not be able to pipe a writing on it?