If you have seen Anita’s free video on storing American buttercream, then you know you can store buttercream on the counter for two days, in the refrigerator for two weeks, or in the freezer for up to two months. When you are ready to use it, check out Anita Algiene’s follow-up video to learn how to reconstitute the buttercream.
When buttercream sits for an extended about of time or changes temperature, it naturally separates or breaks and must be fixed prior to piping or icing a cake. Anita shows you two easy ways to quickly reconstitute and fix your buttercream before decorating.
For more beginning cake decorating techniques, head over to “Piping Basic Borders” with cake designer Rachael Teufel.
