Okay i maybe should have posted this in the how do i section but never mind,
I have made some buttercream icing - egg whites, sugar etc but it's not very stable as in i have kept it in the fridge between coats and the second coat it just started to break down but the recipe i was following called for it to have one layer then another.
I know anything with egg white in is pretty much a use now or lose it scenario but i would appreciate advice, also is it safe to freeze it, as i assume the egg will have been cooked when i poured and mixed the hot sugar syrup into it.
I decorated it last night finally but the icing is still weeping and im off to my first clandestine cake Club tonight, so i hope it;s not gone soggy... ive kept it in the fridge
yes the egg is cooked. It will separate if refrigerated and needs to be rewhipped so don't put it in he fridge between coats. Also since the eggs are cooked and the sugar acts as a preservative it can be stored. If you freeze or refrigerate you will have to bring it back to room temp and whip it back into shape prior to using it.
Ahh but its on the cake and that was the instruction, but probably not for as long as i did it for due to life!
neigh mind next time