I have a customer that requested a fluffy and not so sweet frosting for a miniature wedding cake. She is traveling approx 3 hours to surprise her husband. I have used the Italian Meringue and love it. Does anyone know how this will do on the trip?

I don't think it will hold up very well. It seems to be on the soft side and any heat makes it melt. I will sometimes make a 1/2 shortening 1/2 butter buttercream with heavy cream for cakes that are going to travel distances in the heat. I don't like shortening buttercreams, but this isn't bad and most importantly it holds up very well.

Rose Birbaum says that her meringue buttercream holds up better than any of her other icings in the heat.

I make Julia child's recipe and it holds up fabulously!!! It is only sugar, egg whites and butter... it even lasted outside on a 102 degree day for a couple of hours and was perfect!!

Thanks to all. I will look up both of those.