Storing Buttercream

Decorating By anku Updated 18 Sep 2007 , 3:18am by Wendoger

anku Cake Central Cake Decorator Profile
anku Posted 17 Sep 2007 , 11:59pm
post #1 of 7

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.

6 replies
manders Cake Central Cake Decorator Profile
manders Posted 18 Sep 2007 , 12:11am
post #2 of 7

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.

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DianeLM Posted 18 Sep 2007 , 12:19am
post #3 of 7

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

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Limpy Posted 18 Sep 2007 , 12:23am
post #4 of 7

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.

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Wendoger Posted 18 Sep 2007 , 12:28am
post #5 of 7

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

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BakingWithAloha Posted 18 Sep 2007 , 3:14am
post #6 of 7

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

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Wendoger Posted 18 Sep 2007 , 3:18am
post #7 of 7

Yes you can.

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