Hi! I want to test out our Italian Buttercream for a spring market I’m doing! I am selling cupcakes, they need to be piped and last 4-8 hours without being in the fridge the whole time (I’m thinking i’m going to bring mini fridges and rotate if they need to be firmed).
I need to do around 300 cupcakes, I’m thinking X4 your recipe and doing the shortening hack. My questions are 1.) Is it okay for the icing to be out of the fridge and then in the fridge for a little bit without separating. 2.) How can you make this a bit sweeter. Thanks so much happy baking.

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