Has anyone ever used dominican frosting/suspiro under fondant? I was asked to make a carved cake but they asked for dominican cake with dominican frosting under the fondant instead of buttercream. I am just scared that it will not hold up as it is like a meringue and I think it will deflate with all of the smoothing or weight of the fondant!
You might try explaining that to your customer. I'm not familiar with that frosting.Sorry.