Sweet_Toof
Posted 24 Oct 2014 , 12:04am
post #1 of 3
AIs Swiss meringue buttercream on cupcakes ok to do 48 hours prior to serving or will they go crusty/off?
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Originally Posted by Sweet_Toof
Is Swiss meringue buttercream on cupcakes ok to do 48 hours prior to serving or will they go crusty/off?
Is Swiss meringue buttercream on cupcakes ok to do 48 hours prior to serving or will they go crusty/off?
my SMBC doesn't crust, and we've eaten them after sitting on the counter for a week. However I usually put them in the freezer until I need them, as the taste of cake that's been frozen is much improved IMO.
Sweet_Toof
Posted 24 Oct 2014 , 2:50am
post #3 of 3
AHow do I save flattened buttercream? It's not curdled its just flat
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