Or are they both equal? Would either be better standing stacked at room temp for 24-36 hrs? Thanks!

I don't have an answer for you but I am also very curious to see what the CC expert have to say...

Hmmm.... I'd say in a contest whipped ganache would win but both work equally well. I just made a stacked topsy-turvy with one tier filled with SMBC and the other with ganache. Room temp all day and no issues. Hope that helps.

Thanks! It does. In the past my SMBC seems to be rather soft. In speaking with someone here on CC, I think the problem may be that my SMBC recipe may not contain enough butter. So I think I am going to tweak my recipe. Thanks!

Try the one-two-three SMBC. It's stable and not too buttery eighter.
(1 cup eggwhites, 2 cups sugar, 3 cups butter) or any amount you need with that ratio.

Well... according to that ratio, my recipe is indeed lacking butter. Thank you for that ratio. I recently ran across a recipe that had the butter previously creamed and then add it. Does anyone do it this way? I added mine a few pats at a time. Thanks!

Lori, I follow jkalman's recipe from here. I have discovered (for me) that it's easier to work with SMBC after refrigerating it until it reaches "a stick of butter" consistency and nuke it until just soft enough to rebeat. It's much stiffer and ices cakes amazingly easy!

She also uses a ton of flavoring which a lot of SMBC recipes seem to be lacking on.

Wow... thanks for that refrigeration tip!! I think jkalman was the one who made me realize I was lacking in the butter department. So you just nuke it a little bit and then rebeat it right away. I will definitely use that tip. Thanks!