Can I Make Crusting Bc Ahead Of Time?

Decorating By Antgirl Updated 11 Aug 2008 , 10:26pm by rezzygirl

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Antgirl Posted 11 Aug 2008 , 3:10pm
post #1 of 5

Can I make a crisco/butter/powdered sugar-based buttercream ahead and refrigerate it or freeze it for use later this week? Will it crust over? How do I "bring it back" when I am ready to use it?

4 replies
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projectqueen Posted 11 Aug 2008 , 3:15pm
post #2 of 5

Yes, you sure can.

I have done both, refrigerate it and freeze it. I store it in an airtight container like ziplock or tupperware.

For use later this week, I would just refrigerate it. I have used buttercream that was frozen for up to a month in an airtight container and it was just fine.

To bring it back, I just let it sit on the counter until softened and then stir it up to a smooth consistency.


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cakemommy Posted 11 Aug 2008 , 3:25pm
post #3 of 5

Yep, that's pretty much it! Just keep it in the refrigerator and bring to room temp before you need to use. Everything will be just fine. Don't worry at all!


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jen1977 Posted 11 Aug 2008 , 3:53pm
post #4 of 5

Make sure you cover it forst though. Either put plastic wrap right on top of it, or my favorite...put it in a gallon ziploc bag and squeeze out all the air. I love the bags because they lay pretty flat, and don't take near as much room as keeping it in a bowl covered.

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rezzygirl Posted 11 Aug 2008 , 10:26pm
post #5 of 5

I make buttercream ahead & freeze or refrigerate lots of time. I've even pre-colored icing plugs and and froze/fridged for later use. Takes the stress out of multi-cake weekends!


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