Naty Posted 23 Aug 2005 , 3:04pm
post #1 of

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?

Thanks, Naty

1 reply
Niki027 Posted 23 Aug 2005 , 5:17pm
post #2 of

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.

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