AHey guys! So I have a TONNNN of cakes to do this weekend & wanted to get a head start on frostings and what not.
How long can I store buttercream frosting in the fridge? How about cream cheese frosting?
And if I take it out of the fridge, what do I do if it is chunky and dry?
Thank you! Any tips would help!!
what kind of buttercream are you talking about?
I think you are just fine making ahead and storing in the fridge--providing that your fridge is free from other smells. Even very well wrapped buttercream can pick up the 'flavor' of your fridge or freezer if there is anything odorous also in there. If your freezer is less used, then that might be a better place for it to store.
Take it out a good few hours before needing it so that it can come to room temperature. I'd also re-whip it as well, adding any extra liquid by the TBS to get it to your desired consistency. Same thing with CC frosting.
AYou can leave butter cream out if you don't add milk. Cover the surface with plastic wrap completely touching. On the day you need to use, re whip and add your milk then.
AIf you do put it In the fridge you need to take it out at least 3 hours in advance depending on your surroundings and temp
AMy experience has been the same as Kayla. The milk is the trouble and separates after a long while. Hold it... Then absolutely re-whip. I've set some for a while to get deeper colors.
AThank you so much for the advice!