Has anyone done any of her two recipes? The BC says it can stay at room temp. for 2 days or fridge for 10. The Merengue BC says it is not good for humid or hot days, yet it says it can also stay out 2 days w/out refrigeration.
Can someone explain this to me? I just don't get it. If the Merengue BC can stay out 2 days how come its not good for hot days on the cake?
Her buttercream is pretty much just the Wilton buttercream, but uses all butter and no Crisco.
Her meringue buttercream is just like any other. It is much less stable than a basic buttercream in any heat. In high heat, forget about it.
Hope that makes sense.