I'm doing all the cakes for my daughter's wedding this weekend.  If I plan on icing on Thursday, how far in advance can I make the SMBC?  The sooner the better!

Thanks you guys!  You are always so good to help.

APersonally I wouldn't do it that far in advance, but that's me. I use SMBC, and for Saturday events I bake Thursday night, ice and decorate on Friday, and finish up on Saturday morning if need be. And the cakes are refrigerated once they're iced. So your plan puts them in the fridge for a long time.

OK - that leaves me with a couple more questions.

1 - Do I have to wait until Friday to make the SMBC?  If I can make it in advance, how far in advance and how do I store it?

2 - Do I have to refrigerate the cakes after they are iced?  I absolutely do not have room in my frig.  If I ice them Friday night, can they sit on the counter until wedding time (1:00 pm)?  

Thanks!

No! Do not wait until Friday!   I routinely make it ahead of time.  If just a few days ahead, refrigerate.  If more than that,  freeze it.  In fact I always have a few on hand in the freezer.  I use the deli quart containers.  One recipe with 10 egg whites fills two of them.  Just be sure to allow time for it to come fully to room temperature before rewhipping.  If frosted the night before, personally I would refrigerate overnight unless covered in fondant.  

AYou can totally make it ahead. I've done at least a week in advance at work. (Well really we make a very large batch [one gallon and one quart of eggwhites, all freshly cracked lol] and use it until it is gone. It usually took us a week and a half to fo through it) ). In my own personal and very limited experience it took me about 4 hours to get the butterceeam to room temp. So if you do decide to refrigerate, give yourself plenty of time.

Thanks, guys!  I really appreciate all the advice.