AI have an event coming up in a few weeks that I have to make 250 cupcakes for. I am doing 3 different colors of buttercream icing and I know that I'm going to have to make quite a bit of each color to have enough.

I would like to make the icing in advance to save time and although it's dairy free, I don't want to leave it out. I've heard of freezing buttercream, but have never done it before. I usually make it fresh. If someone can help me with this that would be greatly appreciated! Should I freeze it or refrigerate it and how long can you do both?

you can keep it in the fridge for two weeks and freeze it for a couple of months just store it in air tight container and thaw it and mix it good again.
 

AAll the time! I only have a 7 qt. mixer. For large wedding cakes, I make & fridge the buttercream a week in advance.

AAwesome! Thank you so much! This really helps!