Hello, I’m new here on this forum. I enjoyed Rose’s book “heavenly cakes’ so much!
Now I have 2 questions about Silk Meringue Buttercream. I tried to find the answer on the forum, but couldn’t find it yet. Hope I don’t ask a questions what has been asked before..

How long can this buttercream last in de frigde and how long on a shelf? Because the creme Anglaise in it, is the weakest link for the durationtime. I was plannig 2 frigdecakes, with the same batch of buttercream and hoped that the bc would last in the frigde for at least 2 days for the second cake. How long would it be good outside the fridge for showing?

Is the bc firm enough so it can be used as a frosting under fondant / marzipan? I usually put the frosted cake in the fridge to firm up, before I put the marzipan on, but it still requests a firm buttercream.

edit:
uhmm… for some reason this post ended up in an other forumpart than I thought. Sorry!! Don’t know my way here yet. Should this be removed?

Welcome!

According to guidelines in the Cake Bible, silk meringue buttercream lasts 6 hours at room temp, 7 days refrigerated and 8 months frozen.

Not sure about fondant, I don’t use it.  Hopefully others who do will chime in!

Thanks for your answer Julie!
I just asked for the book ‘cakebible’ for my birthday next week, hope someone might give this as a present. I understood that is has much more information like this on storage. Can’t wait!

I have used it many times under fondant.  I just chill the crumb coated cake before I apply the fondant.

moderncake - 18 October 2012 02:52 PM

I have used it many times under fondant.  I just chill the crumb coated cake before I apply the fondant.

Thanks moderncake. I started to get uneasy just trying it out (although it is just a home cake) , but now I will give it a go today.

The cake turned out wonderful. The SMBC was quite soft, but it had enough butter to firm up in the frigde to get a smooth surface. The taste was dilliscous! Thanks guys!

Ending up in this site of the forum I’ll show the first cake: for my own little one, who turned 2. Marzipan made with natural food coloring. Raspberry filling and frosted in yeh (!) silk meringue buttercream

Great looking cake, you do wonderful work!  Glad the silk meringue worked out

hieperdepiep - 23 October 2012 03:29 AM

The cake turned out wonderful. The SMBC was quite soft, but it had enough butter to firm up in the frigde to get a smooth surface. The taste was dilliscous! Thanks guys!

Ending up in this site of the forum I’ll show the first cake: for my own little one, who turned 2. Marzipan made with natural food coloring. Raspberry filling and frosted in yeh (!) silk meringue buttercream

I like it so much, But I need its Icing recipe, How it is so shiny and looks so fresh..

I am sorry, the cake has no icing. It is covered in marzipan. It looks shiny bacause it came out of the fridge and I remember not all the condensation was evaporated yet when I took the picture.