Does anyone sell cupcakes decorated with Swiss Meringue Buttercream, in their bakery store-front? If so, do you serve them chilled or at room temperature? I think SMBC tastes better at room temperature, but how do you get around the food health and safety issues??
I don't have a store front but there's a local bakery in town that does and they have smbc cupcakes in display and their not frigid. If you refrigerate smbc it will get hard. I use smbc also, and my understanding is that it doesn't need to be in the fridge. Sorry I couldn't be more help
I would put the cupcakes (cold) into a room temperature case and let them thaw slowly. You could only get about 10 to 12 hours thawed before having to throw them away.