I just made a marshmallow meringue filling/frosting for cupcakes.
Does it need to be refrigerated? If I do refrigerate it, will it weep/lose shape?
I can't find any info in recipes about how to deal with it on the cake/cupcake.
Did you cook the eggs to 160? If you did, it would probably be ok out for a day. I know that you can do that with SMBC. But if it's for a customer, you might want to go ahead and put it in the fridge.