Sorry Adam, but much of what you said is a direct contradiction to FDA, USDA, and Egg Board safety. You wrote a nice sounding post, but there is so much incorrect information.
First to the OP, this may be a question for your HD. In MD, one of the states where I sell, re-freezing is not allowed. Previously frozen items must be labeled as such for the consumer.
For the egg safety, the correct temp to bring your eggs to in any situation is 160 egrees.
Yes, you kill off the hazards, but this does not mean that refrigeration can be ignored. If you cook a fried egg to 160, it does not mean that setting it on the counter for two weeks is ok.
Yes, IMBC has meringue transformed into a confection, but as it was pointed out, without proper calibration, accurate mathemaatics, and proper method, the outcome is subjective. Butter starts to deteriorate at room temp (72) in three days and rancidity sets in, getting stronger with each day (per the USDA, FDA, and Dairy Board). Rancidity will not harm you, but it will hurt your buttercream.
Yes, with proper care, an IMBC can sit out and not kill someone. But when you go against federal safety standards, a person who gets the flu can accuse you of providing hazardous food. When it is found that you did not follow proper procedure, you will be tied up longer. More attorney fees, more time, etc. Even if your HD says otherwise, they could be wrong. If you don't want to be sued, look it up. If you own property and have any assets to protect, look it up. And don't assume that your liability insurance will protect you.
It would be nice if anyone acting as an authority on food safety would actually give correct information. I do not profess to be an authority. I just have this thing on my computer called google that allows me to magically get the correct information. It's amazing.
I would suggest to anyone concerned with food safety to please look it up yourself if in doubt. Look for sites with .edu and .gov. Also look for answers on the FDA, USDA, Egg Board, and Dairy Board for your answers. Any other site is just people like us posting on forums and blogs.
There are other issues with the post, but I just hope that people do not take any post at face value when it concerns food safety. No even mine.