I don't think I can EVER go back to a confectioners sugar based buttercream again. I have offered smbc for while now but really did not prefer it myself until I tried the well dressed cake recipe and UNsalted butter. What a difference.

I had a couple who wanted butter pecan so I figured the over buttery nature of smbc would lend itself well to that application. I substituted 1/4 of the sugar for brown sugar...AMAZING!!! They were blown away and so was my husband!

That's awesome.

I'm so sad that my HD won't approve either SMBC or IMBC because it's perishable. I really do prefer it too!

I don't know Julzs, can it be made that way?

Deb how do they figure that SMBC is more perishable then American butter cream? They both contain butter and the egg whites are cooked from the syrup process.

yummy!!

Actually from what I've read the salmonella comes from the eggshell, not the egg itself. Thats why they stress the outside of your eggs are clean. Also, I thought with SMBC, not IMBC, though that should be fine too, the egg whites do reach proper temperature as it is being cooked along with the sugar being turned into syrup. I thought it was interesting as what would make it perishable has a lot to do with the butter and American buttercream has a lot of butter as well. They both need to stay refridgerated if they are not going to be used right away. Hmmm...

Welcome to the dark side, momma28.

A study by the U.S. Department of Agriculture in 2002 (Risk Analysis April 2002 22(2):203-1 suggests the problem is not as prevalent as once thought. It showed that of the 69 billion eggs produced annually only 2.3 million are contaminated with salmonellaequivalent to just one in every 30,000 eggsthus showing that salmonella infection is quite rarely induced by eggs. However, this has not been the case in other countries where Salmonella enteritidis and Salmonella typhimurium infections due to egg consumptions are major concerns.[26][27][28] Egg shells act as hermetic seals which guard against bacteria entering, but this seal can be broken through improper handling or if laid by unhealthy chickens. Most forms of contamination enter through such weaknesses in the shell.

i saw in modern baking new eggs that are not potentially hazardous... they can sit out for a week....

I almost always use SMBC and I do it with powdered egg whites (no refrigeration required). I reconstitute them according to the directions on the container and proceed with the recipe. The icing comes out just like SMBC made with real egg whites...can't tell the difference.

elliespartycake......so your HD told you it doesn't require refrigeration?

RE: Salmonella

This week while watching Rachel Ray, they said that any salmonella would only be on the outside of the egg shell. To prevent contamination, wash eggs prior to use with 1 qt water and one teaspoon bleach. This will kill any salmonella on the eggshell.

Just something I thought I would pass on. Occasionally some good tips pop up here and there.

WOW the notifications for forums must not have been working because I didnt get any emails about responses.

Ok so now I am going to have to call virginia dept agriculture On tuesday and see what they say. I know that there are bakeries in northern va that offer smbc so I cant see that it would be a statewide issue of not allowing smbc. I cooked the egg whites and sugar while whisking until my candy thermometer read 162 (turned away for a moment and went just beyond 160). I refrigerate every cake I make (even fondant which I know is a big debate on here but I have never had an issue as long as I dont touch it while it is sweating) so I cant imagine that being an issue.

In addition I own colette peters cakes to dream on and in the notes of her cooked meringue buttercream recipe it says that it can be stored at room temp for up to a day and in the fridge for up to a week. Her recipe doesnt even give a temp. just says until hot to the touch (i much prefer knowing it goes to 160 or above)

I can get powdered egg whites from the local kroger so I will have to try that.

I will let you know what the department of agriculture says when I call and fax in the recipe for approval Tuesday.

It sounds like VA home bakers CAN sell perishable goods then if they approved all of your cream puff and pastry recipes.

I have a separate refrigerator too (my business kitchen is in my basement entirely separate from my family kitchen) but even if I used my family kitchen in MA we are required to have at least a separate shelf in our refrigerator for the business ingredients i.e. butter, eggs, milk etc.

Their big thing is we can't sell any baked good that requires refrigeration i.e. cheesecakes, cream puffs, whipped cream cakes, all pies and the dreaded SMBC/IMBC covered items.

I know I shouldn't complain because seeing that only 12 states (I think) allow home baking legally I feel very fortunate to even be allowed to do this to the extent that I do.

Good luck, I'll be interested to hear what they say about the recipe you're submitting.