Hey y’all! 

What’s the best temperature to serve Swiss Meringue Buttercream? I think I want to use it on cupcakes in a refrigerated case, but what is the “best”? Not melting, not hard/cold.

Thank you! 

V

I think it is best at room temperature.

Defo best at room temp. Cold SMBC is like biting into a stick of sweet butter - urgh. You want it nice and silky and soft.