Buttercream Time Saving Tips! ✨

How to make buttercream in advance! 🍰
I have a whole chapter in my upcoming book dedicated to buttercream and something that I cover is how one can make it in advance and then bring it back to workable consistency.
Even though I personally prefer making buttercream fresh every time, it is possible to make in advance and here’s how to do it!
The trick is to make sure it’s 100% completely softened before whipping it up again. If not, the buttercream can split. Try it out and let me know how you get on 🌸✨
Georgia’s Cakes is now available to pre-order 📚 head to the link in my bio for details

[@avae4883]

yeah but waiting is a passive step so can do other prep while it’s warming up, wayy easier to make in advance than to dirty your kitchen more

[@bsidethebox]

If you need to speed it up and you have a kitchen torch/blowtorch, you can torch the outside of your bowl to heat the metal while mixing with paddle to speed the process. Also can use to help fix a "broken/split" buttercream. Or microwave the chilled buttercream--yes, it will heat unevenly and some spots will melt before others have softened but that's okay. Honestly, it LOOKS terrifying while it's coming back together and that stress makes people avoid this, but its pretty forgiving if you just soldier through. Soften/melt it down however you can (part of it totally liquid melty is OK), whip and whip and whip while cooling. It'll come back. We did it a zillion times in pastry school because wasting leftovers was a big no-no. Never had one that a) didn't look awful midway through, nor b) wouldn't come back.
I once had a catering gig I got pulled into as an emergency substitute, showed up to a bare cake, bucket of frozen smbc, no mixer, and a 2 hour serving deadline. Also it was an outside venue (drag racing speed trials) on a 102°F day. Chopped up the frozen buttercream and spread it out in a hotel pan, left it out in the sun until it partially melted, then hand whipped it--5 POUNDS OF IT--with a balloon whisk while moving the pan in and out of an ice bath, and then moving between standing out in the hot sun and then crouching, shivering, in our refrigerated trailer until it came back together. My arms were like Jell-O by the end but it worked back up beautifully. 👍

[@Winter61742]

The emulsion for Swiss merengue is pretty strong, and it seriously always comes back together. I always make mine ahead of time and stick it in the freezer. Forty-five seconds in the microwave and ten minutes in the mixer makes it good as new

[@2GoatsInATrenchCoat]

yes! I went to school for pastry, too, and we also just paddled it while it was cold. the heat from the mixer working will eventually soften the buttercream. we used Italian meringue, another very stable emulsion.

[@GeorgiasCakes]

This is all super helpful - the only thing I would say WITH CAUTION - I once blowtorched the side of the bowl and the actual mixer went up in flames as the paint was flammable so unless you’re using much larger mixers and can stay away from the body of the mixer, I would avoid this 🙈🙈

[@bsidethebox]

@@GeorgiasCakes Oh my goodness! That's crazy pants!

[@ninino86]

Agree, you can do ot. But it takes longer and in my experience, you get just as fluffy as when it is fresh.

[@hana67432]

Such a Useful Video! Thank you very much Georgia. 😃

[@zerishkamal279]

It's based of someone's work load and their time management tbh if you're baking the cakes and making the butter cream at the same time maybe it is easier for someone else to just focus on the baking the cake And let the butter cream defrost till then then when it's actually in the oven can focus on whipping it back and prep for your decorations

[@sandravanos2012]

This! I often find it overwhelming making buttercream after I already baked the cake, so doing it a day ahead would fix that problem

[@Givemepeacealone]

What’s the point if it takes hours and you have to re whisk it anyway?

[@beniismail]

True! I prefer made it fresh. It's faster.

[@Maya-ks1ub]

Can you make Italian buttercream ahead of time?

[@sarawix4508]

Always make it store in fridge much easier fir making flowers not had it separate ever .. much more stable than fresh I find easier to pipe

[@ChefChrisDay]

Pillow packs!

[@L.P.1001]

Ok, Say if I made it the buttercream fresh that day and had some left over and stored in the fridge, how long will it last? Or should I freeze it?

[@sleepingisdifficult]

5 days to ,maybe, a week is how far I'd push it in the fridge. In the freezer for up to 3 months. Both methods need air-tight containers (I bag mine,pushing air out of the bag, before storing in containers to minimize any risk of freezer burn a "freezer after-taste."

[@L.P.1001]

@@sleepingisdifficult Thank you for the reply, im new to frosting cakes. could you use honey or agave instead of sugar? will that change the texture of the frosting??

[@sleepingisdifficult]

@@L.P.1001 it's possible to use a good amount,but I wouldn't recommend solely using agave or honey because ,like you guessed, it does change the overall texture.

[@L.P.1001]

@@sleepingisdifficult I see I see, ok last question, can I use a stabilizer to balance the texture like xanthum gum or cream of tartar if I were to use honey? Thank you for helping me…

[@sleepingisdifficult]

@@L.P.1001 it's possible,but it's not a thickening agent that I use often myself. I do know that people it more often in frosting that are whipped cream based- you'd have to do a bit of digging yourself to find more about its potential in buttercream.

[@suefergusson5351]

What does, 'slipping' mean, please? Curdling/separating????

[@LisaMT1218]

She said splitting. I think it means the oils in the butter separate out.

[@NoRevengeNeeded]

Don't let the irs see u doing that...get the wrong idea.😅

[@carlineflesinor1722]

Jhhjju