Swiss Buttercream* (SWBC)* taste delicious but because it made with butter I tend to frost my cake and then place it back in the fridge. Problem with this is when I take it out (2hrs before) to serve to guest. The SWBC solidified making the taste more like butter. I HATE THIS! Sadly so does everyone else.
I preferred not to place cake in the fridge to avoid this solidified issue since it taste so delicious when you freshly whipped a batch to frost your cake but like most people I serve cake few hours later.
1. How long is it ok to keep a cake out during any events (Birthday, Wedding, Baby reception, etc) to avoid refrigerating. Also,
2. I find Swiss BC not good for decorating. Say making various flower, it doesn’t hold its form at all. It’s too soft.
I am finding myself looking into making Italian Merengue Buttercream to see if it avoid this issue or will it crust up and crack to pieces causing another issue to this new alternative.
Please help me understand and provide tips to help my issue. I ask all bakers because I have to believe someone cross these issues and found helpful solutions. I look forward hearing all your comments, tips and suggestions to buttercream issues.
Thank you all in advance.