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Whats the shelf life of Swiss Meringue Buttercream? Both refrigerated and unrefrigerated

Hi Baker06

I would give it room temperature shelf life of about 3 days and refrigerated approximately a week in an airtight container. Italian meringue butter cream is more stable. It’s made with boiling hot syrup which definitely cooks the egg white. I know the egg white and sugar for SMBC is heated up to kill off any bacteria but personally I wouldn’t trust it quite as much. Hope other members will offer their opinion too.