I am interested in tryin gthe Swiss Meringue Buttercream recipe from the recipe section but it doesn't say when you should add the butter. Anyone familiar with this type of frosting and can fill in the blanks? Also does it need to be refrigerated??

Just bumping myself up.

Try epicurious.com, type in swiss meringue buttercream and you can compare recipes.
Hope you find your answer

You add the butter after you whip the warm egg white/sugar mixture. I heat the whites and the sugar in a double-boiler until they reach about 145 on a candy thermometer, then I beat them on high speed using the whisk attachment until stiff peaks form and the meringue has cooled to almost room temperature. I switch to the paddle attachment and add half the butter at this point, pulsing the machine to just cover the butter with the meringue. Then I add the rest of the butter and beat it until it's creamy and light. If you're going to store the cake for longer than a day or two, or if the weather is really warm, refrigerate it but bring it back to room temperature before serving. This icing will set really hard when it's cold.

thank you.