I made a large batch of crusting buttercream icing on Sept 1st and I read somewhere that I used easily store the lefovers for 2 weeks in the refrigerator.
But, my question is can I keep it for more that 2 weeks... say a week more! If have a cake due this weekend and idealy I would like to use it....but not sure if I could.

Please advice.


Thanks in advance.

is there real butter in it? if there is i am not sure but if it is just crisco i have used mine longer than two weeks with no problems.

It should be fine. Even if you used real butter. Unless your butter was really old to begin with! I keep my crusting bc (no butter) in the frig for a month or more.

I was told by my Wilton cake instructor that the buttercream can be frozen until needed. I have done this many times & it has been fine. Just be sure to thaw overnight in the fridge & stir well before using.

Smell it, taste it....still yummy? Then your good 2 go!

I've heard you can store buttercream right in the parchment bags and put those in ziplock bags and into freezer.

Yes you can.