ok, I've fallen in love with Italian Meringue Buttercream thanks to many of you here at CC. I would love to find a definite answer to the question about storage...some sites say it is okay for a cake to stay out of the refrigerator for 2 days with this icing, some say no way - needs to be refrigerated. Does anyone know for sure? Since the sugar syrup has to be at 245 ish degrees, does that really cook the egg whites all the way?
Needs to stay cold.
your going to get conflicting answers. Some say keep cold and some say room temp. I have done both and I'm still alive.
Thanks and you are correct about the conflicting answers ! The Whimsical Bakehouse book says their version ( has egg whites in it) can stay out at room temp for 3 days....and in Cake Bible, Rose's says 3 days too. Many internet sources say keep in refrig.....uggh