I have made the fluffy buttercream frosting and was unable to frost the cake straight away. I have refrigerated it and now it is VERY firm. Is there a way to bring it back to smooth and soft cosistency.
Thanks Karen

Did you let it come back up to room temp and a rewhip would help

You may also need to add more milk if it's still too stiff after returning to room temp and rewhipping it.

I've done that many times....lol. Letting it sit on the counter for a little while so it's not soooo cold and then adding a little milk and re-whipping it always does the trick for me. If for some reason you add a little too much milk, just toss in a little more powdered sugar and mix until it's back to it's regular consistency. Good luck!

thank you all so much. I will try what you have suggested.
I thought I might have to throw it out!!!!!
Karen

Oh gosh - never throw out good buttercream!! lol It can be such a timesaver. Even your leftovers...unless it's got lots of cake crumbs in it or it's just been hanging around too long & hasn't been used, it's still good! I especially hang on to any leftover white icing that I can because you can always use it to tint colors if you need a small batch. I think some people even freeze leftover buttercream!?! Seems like I've read about that here at CC in the past.

Thanks JennT, I also have bits and pieces of leftover icings in my fridge, but this being the first time of trying this particular buttercream I wasn't sure.
Karen