I'm baking a 3 tiered red velvet cake next week. Originally I was going to use american buttercream as a filling, now I'm thinking of using the Ermine frosting. I've used it on red velvet cupcakes before, but not in a cake. A couple questions:
1) Does it hold up without refrigeration, in terms of texture and food safety? I've read different opinions.. Considering it was used around WWII, I would think it would be fine on the counter for a day?
2) Can this get as smooth as american buttercream to frost the outside? I want to ice it very smooth - no fondant.
Thanks for your help!