Thanks for the great blog post. I've tried Swiss and Italian buttercreams before (though I didn't know that's what they were each called until now), but I'm eager to try this recipe. One question I have is how should you store the final product once you've applied the frosting? If you are using the meringue powder do you need to refrigerate your leftover cake? If you're using meringue powder, you can keep the cake (well covered) on the counter for a day or so, but it will last longer in the refrigerator. Susan

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