So, I know there's the sticky on "everythign you wanted to know about buttercream", but honeslty, it's getting hard to search it.

Who makes their buttercream in advance? I have 3 cakes this weekend and I'm contemplating making enough BC for all 3 and storing it.

Would you store it in the fridge or counter? It's the basic wilton cheap and quick recipe. I'll be making almost 8-10 batches of it. Yes, I have a bowl (thank you tupperware) large enough to hold all that!

Thoughts from people who have pre-made. recommend, yes or no? suggestions if you do?

I've made the wilton recipe that far ahead - I put it in the fridge, then let it come to room temp b4 I use it, then I just mix it by hand a little to make sure it's nice and smooth. I don't use that recipe anymore, though, there are so many better ones I've found now! lol

I have made it for class and just used what is left over for the next class and that is a week later. I do not put it in the fridge but maybe I should. A quick stir and it is as good as new. This is the wiltons recipe out of the student book.

I typically make all of my buttercream ahead of time. I just put it in the fridge and then take it out to come to room temperature when I need it. I found that when I leave it on the counter it has a tendency to "melt". Of course I live in Texas, and pretty much anything will melt here. So now I just mix it, and put it in the fridge, and I don't have any problems with it. I use a good crusting buttercream recipe that I found here or Indydebi's is wonderful too.

I usually make mine ahead of time and let it come to room temp. If it still needs to warm up, I use Duff's method of heating my mixing bowl with my small torch. I find this makes it really smooth and creamy. If it has any dairy in it, then you for sure don't need to leave it out too long.

I would suggest refrigerating any kind that you make ahead of time. Make sure you have a really clean, fresh smelling fridge (wrap onions, seasoned foods well and store in vegetable bin) away from icing. Make sure icing is in airtight container. It should be good for a while. When i had a large job to do i bought the bucket of Sam's Buttercream, which you can leave out in the bucket for weeks. You can always add flavors to it if you want a different taste.

I make it a day or two ahead and just cover tightly and put it in the fridge. I have a great chocolate BC that even when it gets to room temp needs to be re-beaten, but still less time than doing the entire recipe.

Good Luck!

I would stay well for a week even out of the fridge.. They say 2 weeks but I dont go that far. It will be good for up to a month in the fridge. Before using. let come down to room temperature and mix by hand so you dont create air bubbles on it
Edna

Thanks to all! I feel better. I made 14 batches last night! It's in this GIANT tupperware bowl in my fridge. 3 cakes this week, 3 next. And I sitll don't think that'll be enough to finish all 6.

haha! LOTS of frosting! My co-workers asked me today "where's the spoon?"

I have collected those big 5 qt ice cream plastic buckets when we have something at church, and they make great containers for icing. They have no smell and don't impart a funny plastic taste. I make icing ahead and it does great. Just made up 3 batches for 100 cupcakes I am baking tomorrow.