AHello 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!
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.
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 youhaven'tused 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
AThanks for all the help!! Making one large batch rather then making it twice makes things a lot easier!