Hi, I need help.
Swiss Buttercream (BC) 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 swiss buttercream solidified making the taste more like butter. I HATE THIS!
1. How long is it ok to keep a cake out during any events (Birthday, Wedding, Baby reception, etc).
2. I find Swiss BC not good for decorating. Say making a flower, it doesn’t hold its form.
Please help me understand and provide tip to help my issue. I ask you since you mentioned you work with Swiss so you must cross these issues in your time. Thank you.