I made the Well Dressed Cake SMBC frosting, and thought it was fabulous. I put the extra in glass container in fridge for 24 hrs. I took some out today and let it come to room temp. It felt like plain butter, even when it was totally room temp. Do you need to re-whip SMBC if it's sat for a little bit?

Hoping some experts can tell me how to keep SMBC feeling/tasting great!

I'm no expert really, but you can whip it again (on low) and it should come back to normal. I hope that helps!

Yes, after refrigerating and bringing back to room temp, you have to rewhip it. It might get to that curdled looking stage too, just keep whipping and it should come back together.

Thanks for the info! I was worried it was only good/tasty for a short while. Too expensive for that.

Let me carry this a step further. If the SMBC needs to be rewhipped in order to taste good again, how long can it taste good as frosting on the cake, before it tastes all buttery again?

you only need to rewhip if you refridgerate it...so if you don't refrigerate the cake it will be fine.

Ahhh (light bulb turns on in my head....)! Now I understand! thank you!