This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
What do you when you have leftover buttercream after making a batch of cupcakes or cakes? You store it! Don’t throw it away. I’ll show you how to store buttercream properly so you can use it again and there’s no waste.
Now with all my buttercream making that happens on this blog, I have gotten it down to a science that my go to buttercream frosting recipe will frost all 12 of my easy vanilla cupcakes.
But sometimes if I’m trying a new recipe then I will have some leftover buttercream. In fact I always make more than I think because I have unfortunately run out of buttercream mid recipe. And when I have had to make large quantities of cupcakes for let’s say a baby shower or wedding, I always make more than I need
So what do I do with leftovers? I store it.
And if you’re making your own buttercream then you know that it isn’t cheap. All that butter and quality ingredients going into throwing it down the drain or in the trash just breaks my heart.
So what’s a girl to do? Store it of course. But how you ask? Good question…let’s talk buttercream storage.
How To Store Buttercream – Step By Step
- First place the leftover buttercream in an airtight container.
- Place the buttercream in the fridge for up to a week.
- Keep it away from fragrant foods (you know like that leftover salmon dinner!)
- When ready to use, let soften at room temperature first. Re-whip in your mixer again before using.
- Or freeze the buttercream for up to 2 months. Thaw first in the refrigerator overnight when ready to use, and then rewhip again before using.
Can Buttercream Icing Stay Out Of The Fridge?
First off, let’s talk about storing your buttercream at room temperature. According to the U.S. Food Safety and Inspection Services your buttercream is safe to stay out at room temperature for 2-3 days.
I simply just place mine in an airtight container and keep it on my counter if I know I am going to be using it within a couple days.
Note: Buttercream made with cream cheese cannot stay out and needs to be stored in your refrigerator.
How To Store Buttercream In The Fridge
If I know that I’m not going to be using the buttercream right away, I will then store it in my refrigerator.
I still place my buttercream in an airtight container and then place in my refrigerator. The buttercream will be good for up to 5 days.
Can You Freeze Buttercream?
Yes! Game changer right? Especially if you have large quantities that you need to make. It’s great then to make ahead.
Just make your buttercream as usual and then store in your airtight container. And it will freeze for up to 2 months. Just make sure to label it. I can’t stress that enough.
How Do I Bring Buttercream To Room Temperature?
If you do freeze your buttercream then of course you are going to need to bring it back to room temperature before using it. When I know I’m going to use it, I will 1-2 days ahead of time take the buttercream and place it in my refrigerator.
Then a few hours before using it I will take the buttercream out of the refrigerator and place on my counter to continue to thaw and come to room temperature.
Pro Tip: When I am I ready to use it, I will place the frosting back into my mixer bowl and rewhip back to a light and fluffy consistency.
Can I Store Buttercream In A Piping Bag?
Now some may disagree with me on this. But when I had a wedding of 250 cupcakes to make on my own. I knew that I was going to have to find ways to keep my sanity and get things done ahead of time.
One way I did that? I stored my colored buttercream in my piping bags (without the piping tips). Then I simply took them out just like I normally would and soften at room temperature.
Pro Tip: I placed the piping bag of frosting into a second bag with a tip and then frosted. I could easily swap out one bag for another and just keep piping. It saved me tons of time! A tip I picked up from their Online Baking Classes .
If you liked this tutorial, then be sure to leave me a comment and rating below! Happy baking!
More Buttercream Recipes And Tutorials
The Best Buttercream Frosting
- 2 1/2 sticks unsalted butter (1 1/2 cups, softened to room temperature)
- 2 1/2 cups (284 g) confectioners sugar
- 2 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- pinch table salt
- Combine the butter and confectioners sugar in the bowl of your stand mixer.
- Mix on low speed at first, then increase the speed until combined.
- Add in your heavy cream and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy.Add the pinch of salt.
- If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.
- Use softened butter to achieve the best consistency.
- To ensure lumps, you can sift the powdered sugar.
- Make sure to whip this buttercream for a full 8 minutes to get a light airy fluffy consistency. If you are using a hand mixer this will take longer.
- Before serving your cakes or cupcakes with this frosting, be sure to bring the frosting to room temperature due to the butter in the frosting.
- Adapted from Cook’s Illustrated
Comments & ReviewsType your question or comment below, and tap "Post Comment". I welcome constructive criticism, but please be respectful. Rude or inappropriate comments will not be published. Thank you!
Baking isn't always easy! So if you had any issues, I'd appreciate the chance to help you troubleshoot before you rate.