I always thought IMBC was the sturdier of the 2 & now your testing sealed the deal but I have a question. I made frosting yesterday prior to reading this for an even this week. I made both SMBC & IMBC, is it to late to add the shortening when I rewhip them on Friday? Also, could I mix the 2 buttercreams to use, would that make the Swiss sturdier? I have another batch to make and will make the Italian but I was hoping I can save what I've already made. Also, could a Whip Cream with Mascarpone as a stabilizer work in warmer weather? Thanks so much for your help on this.

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