Hello- I received a cake order & the customer requested a french vanilla buttercream as a filling which is made with egg yolks. I usually fill & stack my cakes 2 days prior & decorate one day before. How long can this buttecream stay out? Concerned about it going bad since it has egg yolks. I'm used to using American buttercream which can be left out in room temperature. -Thank you in advance!
7/25/14 at 1:03pm