I apologize if this has been answered elsewhere; I looked and looked and couldn't find the answer.
Can SMBC be left at room temperature? Or does it need to be refrigerated? I know American buttercreams aren't perishable because the high sugar content acts as a preservative for the milk, butter, etc. It appears that meringue buttercreams have a lot less sugar (correct me if I'm wrong, though), so I wasn't sure if they could be left out. Thanks in advance for your help!
Ive left my cakes with SMBC left outat room temperature for a couple of days and they were still perfect. Good luck
SMBC is shelf stable up to 5 days, about 2 weeks in the fridge and freezes wonderfully.