Can anybody tell me if Swiss Meringue buttercream is safe at room tempurature for a day or 2? I really don't want to poison my family. Also, can you make swiss meringue with pastuerized egg whites?
Somebody please help!!! Sob, sob.
Because there's a high quantity of fat and sugar in SMBC, it's arguable that it will inhibit bacterial growth and you could leave it out for longer periods of time. Still, eggs are on the FDA's potentially dangerous foods list when not properly stored. I personally would not leave it out of the fridge more than 2-4 hours.
You probably *can* use pasteurized eggs whites - they should meringue up. However, if you're cooking the egg whites and sugar over a water bath to over 140 degrees (necessary to melt the sugar as well as "cook" the egg whites), you're effectively killing most bacteria that might be present, which is pretty much what the pasteurization does.
I usually cook the meringe to 160F. (I use a candy thermomether to make sure). It doesn't start to coagulate at this temp. yet. By Rose Levy Beranbaum (The Cake Bible) the meringue BC can be left out for 2 days. Although it is recommended to be refrigerated when not in use or when the cake would be just sitting. It is not a problem for it to sit at a reception though.