How To Store Buttercream Frosting?

Decorating By Jessy133 Updated 3 Oct 2010 , 3:44pm by ibmoser

Jessy133 Cake Central Cake Decorator Profile
Jessy133 Posted 3 Oct 2010 , 2:13pm
post #1 of 4

Hi everyone, this is my first time posting this and I am curious to know. I baked my cake this morning and it is currently cooling. I also made my own BC frosting while baking, I used butter, shortneing, heavy cream, and sug.

My question is, do I need to store the frosting in the refrigerator because of the heavy cream? And is the frosting being cold from the fridge going to affect the crumb coating? I would like to crumb coat the cake and then put fondant on top.

Thank you! I hope I make some sense! Again this is my first time doing this!

3 replies
Elcee Cake Central Cake Decorator Profile
Elcee Posted 3 Oct 2010 , 2:56pm
post #2 of 4

No, Jessy133, you don't need to refrigerate that frosting if you're going to use in in the next day or so. If you do, you'll need to bring it back to room temperature to frost your cake. Refrigerating it will make it very hard (like cold butter).

2txmedics Cake Central Cake Decorator Profile
2txmedics Posted 3 Oct 2010 , 3:26pm
post #3 of 4

I use mine, then I put it in a container, and then I put the container in a gallon bag to seal it more so....then I just put mine in the refrig...when I know Im going to use it....

I take it out that morning or night before and put it on the counter, open it up and stir it real good, and its taste/looks fresh and smooth....

ibmoser Cake Central Cake Decorator Profile
ibmoser Posted 3 Oct 2010 , 3:44pm
post #4 of 4

Be sure your cake is totally cool before frosting. Your frosting should be room temperature, and you may want to thin a couple of cups down with an extra bit of cream or water for your crumb coat. I find that thinning helps alleviate the dragging of the spatula that can tear the cake. Then do your final layer with the usual medium-consistency frosting.

Quote by @%username% on %date%