*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, re-whipping in mixer for 5 minutes.
**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.
***For Chocolate Buttercream, add 150 g (3/4 cup) melted bittersweet Belgian chocolate (the best you can get--I use Callebaut) to Vanilla Swiss Meringue Buttercream and beat until incorporated.
****For Strawberry Buttercream, add strawberry puree to taste, OR a few drops of LorAnn Strawberry Flavor Oil.