I know 7 minute frosting has a limited shelf life so I'm curious about using it as a filling. I also found a meringue recipe where you add corn syrup to the meringue to stablize it and was thinking of trying it as a filling.
Any thoughts, I want something a little lighter than regular fillings.
I filled and frosted a strawberry cake for my DH's birthday with Italian Meringue (aka 7-minute frosting), but I kept it in the fridge. It really doesn't hold up long out of the fridge.