I have made two wedding cakes for family members using American buttercream. I am making a cake for a friend in June and just discovered your Italian buttercream recipe. Questions: Can layers be frosted and held at room temp Friday for a Saturday wedding? Or should they be kept refrigerated until transport and set-up time? And how long can the frosting hold the day of? I plan to add the 1/2 c. Crisco to the recipe to stabilize the frosting. With one month til the wedding, I should not be learning a new frosting, but it sounds so wonderful, that I just have to give it a try. I plan to make a practice cake this week.

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