I was wondering, can I make Sugarshacks buttercream in advance? I would like to make it tomorrow (on Thurs) and be able to frost my cake with it on Sat. night. Since its a crusting buttercream, will that keep me from making it in advance? Can I just give it a good stir or mixing right before I use it to get rid of any crusting parts?
Yes you can make it in advance. It keeps very well.
I always make it in advance. Just cover it tightly and it's keeps wonderfully.
Just an FYI - I have been making this icing for quite sometime and it always had lots of air bubbles in it. I finally found another set of instructions and it comes out smooth as silk. The trick is to mix all your liquids (creamer, flavorings) with the hi ratio shortening on the lowest speed. Mix until combined. Then add half the amount of powdered sugar and mix until combined (lowest speed). Scrape the bowl a bit and put in the rest of the sugar. Once is it all combined, turn the speed up ONE notch only. Mix for about 9-10 minutes on this low speed. You will have very smooth, no air bubbles, icing!
If you keep it well covered then you shouldn't have a problem with it. If you didn't cover it, then it will get crusty bits, which sometimes they don't just stir back in.
Just keep the bowl covered with a lid or press n seal.
Thanks for all the tips! I cant wait to make it tomorrow. It will be the highlight of my day
One more question...do I need to refrigerate it or can it sit at room temp?