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.
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?