I would only make maybe 4-5 days ahead of when you want to use it. Just store in the fridge and rewhip a bit before you frost. You can also freeze for up to 2 months based on my experience.

Hi Connie, yes it is white, but if it’s not as white as you’d like it you can add food coloring, it will probably change the taste though so add it sparingly.

I would actually use a classic meringue topping instead without the butter so you get the texture you desire.

Hi Jay! I have a chocolate version you can find here: https://grandbaby-cakes.com/chocolate-buttercream/ hope you enjoy!

Wow thank you so much Sam.

This is perfect!! Worked out amazing first time and has the perfect soft silky texture, sweetness and I don’t find it too buttery. Definitely less sweet and buttery than American buttercream which is why I wanted to give it a go.
This will now be my go to frosting recipe!
Thank you