Meringue buttercreme

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Permalink Reply by ebony bardell on July 13, 2010 at 2:29am

Oh good, I want to make the frosting on Wednesday cake on Thursday and decorate and eat on Friday

Shirley Wilson said:

I have done cakes with Italian meringue buttercream that have sat out at weddings for up to 6 hours and were fine. It does not hold up well in extreme summer heat or high humidity. Any leftover icing can be refrigerated in a sealed container and last for a week at least, or it can be frozen, thawed at room temp. and rebeaten.

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Permalink Reply by Karen Marie on July 13, 2010 at 5:57pm

Ebony make sure that you bring the buttercream to full room temperature before re whipping it or you will have goo..,.if that happens just let it sit until it isnt cold anymore then re whip at hi speed. It can be held in the refrigerator at least 2 weeks and frozen for about 6 months. Make sure you wrap very well because it does absorb odors. It is a cooked meringue so it is very stable.

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Permalink Reply by ebony bardell on July 20, 2010 at 1:08am

Does it have to be rewhiped? Or is that only for spreading not piping?

Karen Marie said:

Ebony make sure that you bring the buttercream to full room temperature before re whipping it or you will have goo..,.if that happens just let it sit until it isnt cold anymore then re whip at hi speed. It can be held in the refrigerator at least 2 weeks and frozen for about 6 months. Make sure you wrap very well because it does absorb odors. It is a cooked meringue so it is very stable.

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Permalink Reply by Karen Marie on July 22, 2010 at 6:01pm

It has to be whipped no matter what you use it for.

ebony bardell said:

Does it have to be rewhiped? Or is that only for spreading not piping?

Karen Marie said:

Ebony make sure that you bring the buttercream to full room temperature before re whipping it or you will have goo..,.if that happens just let it sit until it isnt cold anymore then re whip at hi speed. It can be held in the refrigerator at least 2 weeks and frozen for about 6 months. Make sure you wrap very well because it does absorb odors. It is a cooked meringue so it is very stable.

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