I have a recipe for strawberry buttercream filling that is just powdered sugar, finely chopped strawberries, and butter. Does this need refrigeration, or will the PS act as a preservative?

Sorry such a dumb question.

Katie

Powdered sugar acts as a preservative in American buttercream when the proportion of powdered sugar is great and the amount of liquid is very small.

To be on the safe side, I'd just refrigerate.

HTH