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If I make too much frosting for my cupcakes, what's the best way to store the leftovers until I decorate the next batch? It seems a shame to throw it away.
Posted by lovelykatherine. Answered on 30th Dec 2010 at 12.00
If you have made a simple butter and icing sugar (confectioners' sugar) buttercream then it is very easy to store. Put the leftover buttercream in an airtight box and refrigerate for up to a week or freeze for up to 3 months. If frozen then thaw overnight in the refrigerator.
Frosting made with cream cheese will also keep for up to a week in the fridge. Frostings made with full fat cream cheese can also be frozen, in the same way as the buttercream above, but ones made with reduced fat cream cheese can sometimes turn a little watery once defrosted. Meringue based buttercreams will keep in the fridge for a couple of days or can be frozen in the same way as regular buttercream above.
When you want to use the leftover buttercream or frosting let it come to cool room temperature and beat briefly before using.
Glace icing and the ready to roll type icing (rolled fondant) do not freeze well. If you have ready to roll wrap it tightly in a couple of layers of clingfilm and seal tightly in a plastic freezer bag. It will keep for a month or so like this but will dry out over time.
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