Can buttercream be frozen? - Step by Step

Ending up with excess buttercream is a common problem. You don’t always coordinate the amount of buttercream you make with the size of the cake or the number of cupcakes that need decorating or filling.

Can buttercream be frozen? Yes, you can freeze buttercream. It can be frozen for up to 2-3 months, regardless of the recipe you use. Buttercream frosting, frosting, cakes, and cupcakes can all be frozen, and thawing them is usually a simple process. 

If you’ve ever let excess buttercream go to waste, you won’t do it again after reading this article.

Read on for step-by-step instructions for successfully freezing and thawing buttercream frosting.

What’s in buttercream?

There are different types of buttercream frosting, the most popular and easiest is American buttercream.

It is made with a type of fat, such as butter, margarine or shortening, milk, and powdered sugar. Too easy. Cream is often substituted for milk.

And the mixture of these simple ingredients becomes something heavenly, capable of taking any cake or cupcake to the next level.

If you’ve mastered the art of American buttercream, you can try other popular buttercream variations. These include buttercream made with egg whites (Swiss and Italian buttercream) and French buttercream made with egg yolks.

Another variety for experienced pastry chefs is German buttercream, made with custard.

In any case, this glaze is not too complicated, unless you decide to add fruit purees, chocolate or other flavorings.

Because of its “clean taste,” you can get all kinds of different flavors out of it. In a word, buttercream is your oyster.

Real buttercream frosting is always creamy and rich. It has the perfect fluffy texture that adds the much-needed light coating to baked goods.

Can buttercream frosting be frozen?

Buttercream is a versatile ingredient in a pastry chef’s life. You can not only add all the different colors to it and use it to decorate cakes and cupcakes, but also use it as a filling.

Hand-whipping buttercream takes a lot of effort and letting excess buttercream go to waste would be a shame.

Luckily, you can freeze buttercream. Freezing buttercream does not affect its texture and creaminess if you thaw it well.

How to Freeze Buttercream Frosting

It is best to use the buttercream while it is fresh. If you have leftover buttercream and you know you won’t be using it for a week, you can freeze it.

Here’s how to freeze buttercream frosting:

1. Put the buttercream frosting in a resealable plastic bag. With large amounts of buttercream, it is best to freeze it in smaller portions. Buttercream stored in smaller bags will be easier to thaw and use.
2. Squeeze out as much air as you can to make the bags airtight.
3. Seal the bags and secure with a layer of cling film to protect from freezer burn. Flatten the bag so it doesn’t take up too much space in the freezer. Also, flattening the bag will help the buttercream thaw evenly.
4. Label the bag with the date and place it in the coldest part of your freezer.

You can also freeze the buttercream in an airtight container .

However, you must make sure that you do not leave too much space in the container. Contact between the buttercream and the air in the container is not recommended.

In addition, you have to make sure that the lid of the container closes perfectly. Otherwise, the buttercream will absorb odors that will deteriorate its quality. And your baked goods won’t benefit from it.

If you use a container, we recommend that you wrap it with a layer of food paper to ensure that your frosting is safe. 

Tip : You can freeze smaller portions of buttercream in food paper. Cut out a piece of food wrap, put a dollop of buttercream on the plastic wrap, roll it up, twisting the ends to secure the frosting on the wrapper. 

These little buttercream “bombs” will be easy to defrost and use whenever you fancy a fancier cupcake or two.

How to Thaw Buttercream Frosting

If you’ve frozen a large batch of buttercream frosting, don’t expect it to thaw in a few hours. A large batch of frozen buttercream can take up to 48 hours to thaw.

To use frozen buttercream, transfer it from the freezer to the refrigerator and leave it there until the frosting has softened. This is a key step, as drastic changes in temperature will greatly affect the consistency of the thawed buttercream.

It is good to place the container or bag with the buttercream on a plate to prevent water from seeping everywhere in the fridge.

Once the buttercream is thawed, take it out of the fridge and let it come to room temperature.

Another reason why it’s always good to let buttercream frosting come to room temperature is that it’s so much easier to work with, especially when you’re going to use it for decoration.

Do not refreeze thawed buttercream.

Tip : Whip the thawed buttercream to restore the original texture. Do this only when the buttercream is at room temperature. Whipping the buttercream that is still cold will make it grainy. 

If you’re still not satisfied with the consistency of the buttercream, you can let it sit a bit longer at room temperature and whip it again, or add a tablespoon of icing sugar. This will thicken the consistency of the frosting and restore its stability.

You can also use the microwave to thaw the buttercream. However, you must be careful not to melt it.

Microwave the buttercream for no more than 10-15 seconds on the low setting. Once the frosting is slightly softened, use a whisk to further thaw it.

Large amounts of buttercream can be microwaved several times at intervals.

Can Buttercream Cake be frozen?

You can freeze cakes and cupcakes with buttercream frosting.

Here’s the best way to freeze buttercream cakes and muffins:

1. Clear some space in your freezer drawer.
2. Put the buttercream cake on a tray or cutting board and place it in the freezer unwrapped.
3. Leave the cake in the freezer for about 6 hours until the frosting is frozen.
4. Take the tart out of the freezer, wrap it in a few layers of food paper, and put it back in the freezer.
5. Label the cake with the date and consume it within 3 months.

You can freeze buttercream muffins using this same method.

It’s better to thaw frozen buttercream cake or muffins first in the fridge than at room temperature.

However, if you’re in a hurry, you can take out the frozen cakes and thaw them quickly at room temperature. It will only take you a few hours until the cake is ready to be eaten.

Can buttercream frosting be frozen?

The frosting and topping have some clear differences that set them apart. The frosting is fluffier than the topping and much thicker. The frosting is slightly runnier and has a glossy finish.

But these differences don’t pertain to buttercream frosting and buttercream frosting, as they are technically the same thing. 

Therefore, you can go ahead and freeze your buttercream frosting even if you made it according to a specific recipe.

Related questions

How long does buttercream frosting last?

Buttercream frosting made from the Easy Egg-Free Recipe will keep for about 14 days in the fridge. If you freeze it, you will be able to use this buttercream in 8 weeks.

Buttercream containing egg whites will keep well for 7-14 days in the fridge. You can freeze it up to 8 weeks.

Buttercream made with egg yolks, such as French and German buttercream, can be kept in the refrigerator for about 7 days. You can also freeze it to extend its shelf life up to 12 weeks.

Buttercream made with all kinds of butter should not be left out at room temperature. Buttercream made with shortening, on the other hand, can last 48 hours at room temperature if you keep it in a cool, dry place.

How do you know if buttercream is bad?

Buttercream keeps well for about 2 weeks at proper temperatures. In addition, the sugar in the buttercream is like a preservative that contributes to its conservation.

As with buttermilk , if your buttercream has an unpleasant odor after taking it out of the fridge or thawing or has changed color, it’s most likely spoiled.

Does homemade buttercream frosting need to be refrigerated?

American buttercream made with butter, sugar, and milk does not need to be refrigerated right after making it. And neither is buttercream made with egg whites.

But if you want to be safer, it’s always good to keep buttercream in the fridge.

It is recommended to refrigerate buttercream made with egg yolks immediately to avoid risking bacteria growing on it.