This cake was made with Italian meringue buttercream which IMO tastes like ass on a cake, idk why the mouthfeel is like eating a stick of sweet butter

I used half buttercup butter substitute and half real butter bc I’m in a super hot climate and butter is soft af at room temp

Wondering if anyone has successfully iced and decorated an elaborate cake with modified starch stabilised whipped cream.

I saw a YouTube video where they did a stress test on diff stabilised whipped cream and instant pudding (active ingredient is modified starch) performed the best at 32C