I was working on cake/filling recipes today for a wedding in 14 days. I made the chocolate SMBC recipe from "confetti cakes" book. I only used a very small amount for testing and of course hate to throw it out. The book says it can be refrigerated for 10 days, do you think I can push it to 14? Can I freeze it? It's made with liquid egg whites and butter.
Yes, you can freeze it. Thaw it in the fridge. Bring it to room temp and rewhip before using.
Try freezing and thawing...it can't hurt.