Italian meringue buttercream


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Hello,

I'm trying Italian meringue buttercream for the first time and I want to make roses with it to decorate my cake, which is stored in the fridge for tomorrow. So can I make the flowers right now and put them on my cake or is it better to do it tomorrow? I heard that the Italian buttercream loses its consistency after storing it in the fridge and that you have to give it a whip to regain the consistency. But what if I make those roses on my cake today? Will they lose their consistency tomorrow when I put my cake out of the fridge?
 
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I actually froze the Italian meringue buttercream solid on this test cake so I could cut out circles, then while the Swiss meringue buttercream was still frozen on the cake I filled and the holes with a different color Italian meringue buttercream.

Afterword I let the cake thaw and sliced it. You can see the cake was fine.

B01FCF99-7506-4E77-8905-D910B41E9D32.jpeg


DACF8414-3870-4D06-8330-50865192BFC2.jpeg
 
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