I made a large batch of crusting buttercream icing on Sept 1st and I read somewhere that I used easily store the lefovers for 2 weeks in the refrigerator.
But, my question is can I keep it for more that 2 weeks... say a week more! If have a cake due this weekend and idealy I would like to use it....but not sure if I could.
Please advice.
Thanks in advance.
is there real butter in it? if there is i am not sure but if it is just crisco i have used mine longer than two weeks with no problems.
It should be fine. Even if you used real butter. Unless your butter was really old to begin with! I keep my crusting bc (no butter) in the frig for a month or more.
I was told by my Wilton cake instructor that the buttercream can be frozen until needed. I have done this many times & it has been fine. Just be sure to thaw overnight in the fridge & stir well before using.
I've heard you can store buttercream right in the parchment bags and put those in ziplock bags and into freezer.
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