Swiss Meringue Buttercream

Baking By Sweet_Toof Updated 24 Oct 2014 , 2:50am by Sweet_Toof

Sweet_Toof Posted 24 Oct 2014 , 12:04am
post #1 of 3

AIs Swiss meringue buttercream on cupcakes ok to do 48 hours prior to serving or will they go crusty/off?

2 replies
MBalaska Posted 24 Oct 2014 , 12:27am
post #2 of 3

Quote:

Originally Posted by Sweet_Toof 

Is Swiss meringue buttercream on cupcakes ok to do 48 hours prior to serving or will they go crusty/off?

 

my SMBC doesn't crust, and we've eaten them after sitting on the counter for a week.   However I usually put them in the freezer until I need them, as the taste of cake that's been frozen is much improved IMO.

Sweet_Toof Posted 24 Oct 2014 , 2:50am
post #3 of 3

AHow do I save flattened buttercream? It's not curdled its just flat

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