Making Buttercream Ahead Of Time....

Baking By brian1974 Updated 10 Oct 2011 , 7:55pm by sberryp

brian1974 Posted 10 Oct 2011 , 3:41pm
post #1 of 10

Hello,

I need to make two buttercreams for a cake on saturday however my week is looking really busy and id like to make it ahead of time if possible.

My first buttercream is a basic 50/50 butter/shortening recipie.

The second is a choclate buttercream that uses some heavy cream and all butter.

How many days before hand can i make these and keep refridgerated without them loosing flavor?

thanks

Brian

9 replies
AnnieCahill Posted 10 Oct 2011 , 3:59pm
post #2 of 10

Go ahead and make it-it should be fine at room temperature until then.

brian1974 Posted 10 Oct 2011 , 5:07pm
post #3 of 10

Thank you annie,
So just to clarify making both buttercreams tonight and refridgerating them will be good for saturday then?

thanks

Brian

Torimomma Posted 10 Oct 2011 , 5:15pm
post #4 of 10

Absolutely! I make mine and freeze them until I need it and have had no issues with flavor. Just be sure to keep it air tight so it doesn't pick up any off flavors from the air.

brian1974 Posted 10 Oct 2011 , 5:21pm
post #5 of 10

awesome!

Thankyou

sberryp Posted 10 Oct 2011 , 5:32pm
post #6 of 10
Quote:
Originally Posted by Torimomma

Absolutely! I make mine and freeze them until I need it and have had no issues with flavor. Just be sure to keep it air tight so it doesn't pick up any off flavors from the air.




Torimomma, how long have you frozen a batch of buttercream? I have a cake for Nov. 13 and plan on making the butter cream 2 weeks in advance. I will be using a 50 50 reciepe and sugar shacks recipe. Thanks OP for asking this question.

AnnieCahill Posted 10 Oct 2011 , 6:09pm
post #7 of 10

Yes Brian, and I actually wouldn't bother refrigerating because with an American BC there is enough sugar to act as a preservative for the dairy. Butter alone can be left out at room temperature for a long time as long as it's air tight. If you choose to refrigerate make sure you bring it out of the fridge first thing Thursday morning so it has plenty of time to get to room temperature. Then beat it slowly in your mixer so you don't incorporate a lot of air.

Good luck!

sillywabbitz Posted 10 Oct 2011 , 6:35pm
post #8 of 10

I have frozen buttercream for up to 2 months and it's worked great. I use Sugar Shacks recipe with hi-ratio shortening and just toss it on the counter a few hours before I need to work with it and it's ready to go.

sberryp Posted 10 Oct 2011 , 7:55pm
post #9 of 10
Quote:
Originally Posted by sillywabbitz

I have frozen buttercream for up to 2 months and it's worked great. I use Sugar Shacks recipe with hi-ratio shortening and just toss it on the counter a few hours before I need to work with it and it's ready to go.


Thanks!!

sberryp Posted 10 Oct 2011 , 7:55pm
post #10 of 10
Quote:
Originally Posted by sillywabbitz

I have frozen buttercream for up to 2 months and it's worked great. I use Sugar Shacks recipe with hi-ratio shortening and just toss it on the counter a few hours before I need to work with it and it's ready to go.


Thanks!!

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