I've not made buttercream before, always preferring fresh whipped cream as my frosting. But I am making a cake for a friend's birthday and it can't be refridgated all the time, so I think buttercream is the way to go here.
I did a bit reseach, as well as all the years I've watched FoodTV, and arrived a few questions that I hope you all can enlighten me.
It seems there are the Swiss meringue buttercream, and the Italian meringue buttercream. I guess one you cook the sugar syrup seperately from the egg white, the other you heat at the same time. What is the taste, texture, or purposes of the difference? Is one better, easier, than the other?
My plan is to make the cake and buttercream the night before and take them seperatly to work with me (before the party). Then before leaving work, rebeat the buttercream frost it and then go. Will that work?
And lastly, how long can buttercream (once it's on the cake) sit outside unfridgrated?