Originally Posted by BatterUpCake
SMBC does not need to be refrigerated. The eggs are cooked. But even if it sweats it will dry out...
My states dept of agriculture (which regulates homebakeries)disagrees...It must be refrigerated. I use smbc exclusively, refrigerate my fondant cakes all the time and its fine. I keep my workroom pretty cold, air condition the begeebers our of my van for delivery and then typically deliver to nice climate controlled venues. I just deliver a couple of hours ahead of time so that any glistening is gone by the time the client sees. I only ever had one time where the cake stayed a bit shiny, it was 100% humidity in August in the south and the venue had ballroom doors open to patio for extra seating.
Back to the issue of smbc, just because the eggs are cooked doesnt mean it can be left out. You cant leave scrambled eggs out indefinitely and still be safe eating them. I even use powdered egg whites (salmonella negative tested) and I refrigerate. Again, I have to go by my dept of ag.