Does Swiss Merignue Buttercream crust, if not, how do you smooth it and does it need to be refrigerated? If it needs refrigeration, how long do you recommend refrigeration...doesn't it dry out the cake? I am making a cake Thursday night for Saturday and wanted to try the smbc. Any suggestions welcome.
SMBC does not crust. I've only used it a few times, but I actually found it pretty easy to smooth using a hot spatula (dip in hot water, dry off and then drag around side of cake). It does need to be refridgerated, but I usually take it out of the fridge a few hours before serving. If it's served straight out of the fridge, the frosting tastes too much like butter. Good luck!
I don't refrigerate my SMBC cakes unless there is something perishable in the frosting such as fruit. I have left them out for as long as 3 days covered on the counter. Cake never lasts much longer than that around here.
If I have extra frosting then I refrigerate the extra.