I'm getting ready to make the white chocolate buttercream recipe from this site, but I was wondering if I could use meringue powder instead of the egg whites? Would I still get the same results? Also, do you see any problem with making it today and refridgerating it until Thursday when I'm ready to make the cake? Thanks so much!

Could you lead me to the recipe? I couldn't find it. In the meantime, I will check in Rose Birenbaums the Cake Bible about freezing. Just to let you know though it's ok in the fridge for a few days and in the freezer for a while.