Hey all!
I was wondering if you can leave SMB @ room temp over night? or do you have to put in fridge? Does SMB crust?
I've made lots of time, but always same day right before type of thing.
The variation that I will do is add lemon curd & zest to the buttercream.. but no other fillings.

Thanks!

SMBC needs to be refrigerated. some say no, but think about it...it's barely if at all cooked egg whites. I don't leave anything with lemon curd out either.

SMBC does not crust.

yes, it gets hard, just like american buttercream. I usually take it out an hour or two prior to serving, depending on how warm the room is.

Another thread:

http://cakecentral.com/cake-decorating-ftopicp-6956191-.html#6956191

I only use SMBC and I never leave it out overnight. You can leave it out for several hours the day it is being served (I have left it out for 5 hours or so with no problem).

There are always debates on this issue - I've read lots of posts where people claim that SMBC doesn't need refrigeration, but I think it does. It does get hard as a rock in the fridge though, so it needs at least a couple of hours to come to room temp before serving (otherwise the texture will resemble refrigerated butter - I learned this the hard way (read: embarrassing)).

HTH!

Forgot to mention that I use pasteurized egg whites which apparently contributes to it being able to sit out. I'm too paranoid about food safety to use non-pasteurized egg whites (I'm a bit of a nut about that).

I make it earlier in the day, then I have frozen it. But at night, when I leave it out, I need at least 5 hours for it to defrost. Ready by 6am to be used.

When we used just the refrigerator once for a birthday cake, it needed more than 2 hours to get to room temperature. Needless to say, we (grandmother in charge of if, and me) had to make some other fresh frosting, 'cause we couldn't use it.

humm sounding more complicated then I think it should be.
I was always under the impression, cooking the egg whites pasteurizes them? I do keep on heat @ 140ish for a few min's so always figured that I was pasteurizing my eggs.
I'm just going to put in fridge at night then take out in the am. then tell dh to let co-workers to let cake sit out 2-3 hours before cutting and eating.

I used pasteurized egg whites already. Yes, there's a lot of debate on the subject.

I have DVDs from the CIA and they say that eggs don't get pasteurized at a temperature lower than 160˚F. You have to go past that for them to be safe.

I think you have a better plan if you cover the cake with the fresh buttercream and then can put the whole thing in the refrigerator and take it out in the morning.

The problem with putting it in the refrigerator and it not thawing on time will be that it will get hard and if you try to beat it to make it soft, it will separate... water will start leaking! If you have space for the decorated cake in your refrigerator, that's the best plan.

You can leave SMBC out for up to 3 days.