This may be a stupid question,but I am thinking about my recipes that I will use in my shop and I wanteed to know if I can sell IMBC made with pasturized eggs or would that not work because of refridgeration.I am worried that if it has to be refidgerated they will be hard.Anyone been here and know?Or have any other suggestions?I did call the HD and the woman was an idiot so I have to wait two weeks for the other one to come back from vacation.

TIA-Stephanie

Hi, Stephanie,

How do you plan on packaging the cupcakes? Remember that when packaging cupcakes with any meringue buttercream, it does not crust like shortening-based icing does, and if not refrigerated, any icing in contact with plastic wrap, etc, will stick to the plastic, and not the cupcake.

Whether or not you need refrigeration depends upon what your local health department requires. As a matter of conscience, I would never sell a product with a meringue buttercream on it, if it could not be refrigerated prior to sale.

Theresa

Thanks Thersea,I would package it in a box or cupcake holder.I would refridgerate it but was wondering if I could maybe take a few out at a time and let them soften some before purchase?

That depends upon what type of clientele you have. Do you have customers who come in with children, and buy them a cookie or cupcake when the kid begs for one? Then keep some out, but only for a little while. Get one of those domed cake plates and keep them under there, so nobody can accuse you of allowing dust to settle on them. And make sure you keep gloves nearby, so you can serve them right to the child.

If you must, then rotate the stock under the dome once a day, to keep the icing fresh.

Theresa

A shop in my area (cake love) sells IMBC based cakes and cupcakes. They have to stay refrigerated because they will melt very easily in the heat. However, they bake from scratch and I can tell you that the quality of the product definitely suffers with sitting in the fridge.

I'd suggest finding a soft bc that can stay at room temp instead of using IMBC or SMBC.

I use almost exclusively SMBC on my cupcakes. I find it holds up to the heat better than an all butter american-style buttercream. I won't use shortening. It's also not really hot here very often...

I am a newbie and I don't know if I can reply to a post this old but I am going to try What is SMBC and IMBC? And what is your recipe for SMBC Rheinn? Thank you so much!