AHi everyone, I want to talk about American buttercream.... I want to mail a small tub to family who live across the state and I like to know if anyone here has mail buttercream before. Do you use dry ice? Does it hold? Do you freeze it then mail it? Should I add cream of Tarter or meringue powder to preserve it? Thank you all
They sell that CK buttercream here in Australia, too, so they must mail it. Hate to think about how many preservatives are in it, though.