AIs there a way of making the buttercream and keeping it for a few days to use it later. It will be usefull if I can keep it for a while and coat my cake for the finishing. Please share your experiments.
Just put it in the fridge and bring it to room temp before using it. Depending on what kind of buttercream it is you might have to whip it again before using it.
AYou can use a recipe with no parishable ingredients.
AI generally use swiss buttercream and I think I'll need to whip it. Sometimes I use buttercream with whipping cream. I have no idea about it. Thanks