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Important Buttercream Questions

 


Can Buttercream Icing be Frozen?
Buttercream is actually quite stable and can be frozen if you make too much for whatever cake project you have on the go. You can also keep buttercream in the refrigerator for up to 4-5 days. Just make sure that you don’t store your icing near any onions or other pungent ingredients because buttercream can pick up strong flavors. If you freeze your extra buttercream, store it in a sealed container for up to 3 months.

Take the icing out and thaw it overnight in the fridge before stirring it or beating it fluffy with hand beaters. You can also freeze piped buttercream flowers as well. Simply freeze them on a baking sheet first and then transfer the blossoms to a container, in one layer and store in the freezer for up to 3 months.

How do I get Black Buttercream?
Black and red buttercream often get criticism because these colors either taste horrible because you need so much color to get a true shade or can bleed into other design elements and the white base icing for the same reason. Black buttercream can be created using a lovely dark chocolate buttercream as a base so that you don’t have to use copious amounts of black gel color to get the right hue. This icing will taste delicious as well. The only time chocolate might not be appropriate is if you are using a lot of black icing accents on a cake flavor that does not combine well with this flavor.

How Can I get Really Creamy Smooth Buttercream?
Most buttercream recipes are relatively simple to create and have limited ingredients, so it would seem like creating a lovely fluffy finish would be easy.
One of the best ways to create smooth creamy icing is to make sure your butter is at room temperature and you beat the butter until it is very fluffy before adding any other ingredients. Sifting the powdered sugar into the butter also ensures that there are no lumps in the finished product. Icing sugar can be quite lumpy depending on how long it has been in the bag and if it has ever been exposed to moisture.
Adding the icing sugar in increments instead of dumping the whole amount into the butter can also allow you to control both the texture of the icing and sweetness.

Why is my White Chocolate Buttercream Lumpy?
Adding melted chocolate to finished buttercream can be tricky, especially if the chocolate is too hot still or the buttercream is too cold. Both have to be close to the same temperature, close to room temperature. You need to keep beating the buttercream after adding chocolate so that the chocolate is evenly distributed and it does not have a chance to harden creating little specks.



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