I know there are MANY BC recipes. So I'd like to know for those of you that make your BC in large amounts (to use on future orders) what you consider your shelf life? Do you refrigerate or not refrigerate?
We refrigerate our buttercream, and it's still been fine after several months in the fridge. It's dairy-free (made with margarine and shortening), I'm not sure how that would affect shelf life.
I use all butter and haven't ever had BC "go bad," even after many months. I leave it at room temp if I know I'll use it within several days, refrigerate if I'll use it within a couple weeks, and freeze for longer than that.