Hello everyone today I have a question about the Italian meringue. Does anybodyknows the shelf life for the Italian meringue.?
I'm asking this question because I have a small cake home business and my customers have asked me before if I have a frosting that's not too sweet. I worked with whipped cream, buttercream and swiss meringue buttercream. I liked swiss meringue buttercream because is not too sweet but I live in south texas and the temperature here is usually hot mostly in summer and as you know the butter melts easy. So I was thinking if I could try the Italian meringue frosting for cupcakes for this valentine's day but I don't want to mess up all my work. Does anyone have a suggestion? Should I baked and frosted my cakes and cupcakes the day before ? Or can I frosted them in days in advance? I'm hesitate a lot because I have never done the Italian meringue before.
Do you mean Italian meringue buttercream?
Italian meringue is a component of Italian meringue buttercream.