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Buttercream icing - how long can it be kept?

post #1 of 4
2/13/13 at 5:46am
Thread Starter 
Hello
I'm making cake pops for this weekend and want to use my yummy buttercream receipe as the icing - I will also be making a fondant cake the following weekend so I was wondering to cut down on time if I should make a large batch and save half for the cake ill be making a week later. Is it ok to keep buttercream for that long? Or would it be best to just make a fresh batch each time?
Thanks!
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post #2 of 4
2/13/13 at 6:52am

It will be fine for both projects.  Just cover and put in the fridge.  Take it out a few hours before you need it again so it can warm up first.

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post #3 of 4
2/13/13 at 7:47am

The buttercream will last if kept in the fridge in an airtight container for as long as the Best Before/Use By date on the butter AND if you haven't used milk in there as a 'smoother' (try water instead perhaps) ... keep a note on top of your container when you made it and the packet date.  It also freezes well, and it's just a case of letting it defrost a couple of hours before you need it and giving it another whip through.  Hope that helps xx

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post #4 of 4
2/13/13 at 9:27am
Thread Starter 
Thanks for all the help!! Making one large batch rather then making it twice makes things a lot easier!
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