Can You Freeze Buttercream Frosting? Our Best Tips
It’s probably no surprise that, at the bakery, we make a ton of buttercream. And while we go through it day in and day out, you probably don’t use it up as quickly when you’re making batches at home. Whether you’re working ahead to make frosting for a special occasion, you’re baking up a storm (and need plenty of buttercream to decorate your treats), or you just find yourself with a little leftover buttercream, you might be wondering, can you freeze buttercream frosting for later use?
Luckily for those who don’t run a bakery, you can totally freeze buttercream frosting. You just need to know how to handle it—and know how to get it ready to use again after you’ve frozen it. Here, we’re sharing our best pro tips on how to freeze buttercream frosting. You’ll be an expert in no time.
Why Would You Freeze Buttercream Frosting?
If you don’t bake all the time at home, you probably usually just make the amount of frosting you need and use it up right away, but freezing buttercream frosting can be a great way to make your life a bit easier (or keep your leftover frosting from going bad). Maybe you’re baking for a holiday or event and need to make a bunch of batches of treats, or maybe you just want to save yourself a little time later on. Either way, you can keep your frosting fresh and ready to use by popping it in the freezer days or even weeks ahead of time. Then, when you’re ready to frost, just thaw it and get it ready to use.
Which Types of Buttercream Can Be Frozen?
The type of buttercream you're making can affect whether or not you'll be able to freeze it well later on. Some types of buttercream frosting freeze better than others. Here’s what you need to know:
American Buttercream: American buttercream is super easy to freeze. It’s made with butter, powdered sugar, and vanilla (sometimes with a little cream or milk added in). Because it’s so hearty, it stays super creamy and easy to use even after freezing.
Swiss Meringue Buttercream: Swiss buttercream is silky smooth, light, and airy. Although you can freeze Swiss meringue buttercream fairly easily, you might need to re-whip it after thawing to help it get back to the texture you’ll want it to be when working with it.
Italian Meringue Buttercream: Italian meringue buttercream is similar enough to the Swiss version, so it’s also fairly simple to freeze and also can benefit from a quick spin in the stand mixer to become silky smooth and fluffy once again.
Note: There are some other kinds of buttercream that you can freeze, but the freezing and thawing process can affect the fluffy texture of the buttercream. It’s better to stick with the kinds of buttercream you know can withstand the process!
How to Freeze Buttercream Frosting
Here's the best way to freeze buttercream frosting:
Transfer the buttercream to an airtight container: Scoop the buttercream into an airtight container that’s as close in size as possible to the amount you need to store. It’s better to use two smaller airtight containers than one big freezer-safe container that’s going to have too much air in it to help keep freezer burn at bay. If you’d rather, you can store it in an airtight freezer bag and squeeze all the air out before freezing it flat in the freezer.
Add a label: Make sure you put a label on your containers or bag so you know what it is and how long it’s been in the freezer when you look at it later on. Make sure to include that it’s buttercream, maybe add the flavor or color if it’s something special, and the date you put it in the freezer. Although frozen buttercream can stay fresh for up to 3 months, knowing when you froze it helps you determine if you want to use it or if you’re better off tossing it and starting over.
Pop it in the freezer: Keep your buttercream in the very back of the freezer if possible because that’s where it’ll be the coldest and the temperature will stay relatively consistent over time.
How to Thaw Frozen Buttercream Frosting
Ready to decorate the cakes or cookies you’ve made? Take the frozen frosting out of the freezer and move it to the refrigerator so that it can start to thaw gently overnight. Then, follow these steps:
Slow and steady: Trying to rush the thawing process can wreck the texture of your buttercream. Let it thaw gently overnight (or all day) in the refrigerator for best results (usually at least 8-12 hours).
Take it out of the fridge: After your buttercream is thawed, set it on the counter for a bit to bring it up to room temperature. Super cold buttercream can look separated, so let the butter in it warm up a little bit to help soften the frosting. Give it a good stir to see where you're at. Ended up with grainy buttercream? Try re-whipping it to make it creamy again! When in doubt, pop it in the microwave for 5 seconds at a time and stir it in between each round so it softens up.
Whip the buttercream frosting: When the buttercream is warmed to room temperature, add it back into the bowl of your stand mixer with the whisk attachment attached. Whisk on high until the frosting is light, fluffy, and smooth again. Then, you’re ready to decorate!
FAQs
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If you store the buttercream correctly, it should taste just as rich and delicious after you thaw it again as it did when it was fresh. Make sure to minimize any air in the container to keep it at its freshest.
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Yes, but you’ll want to make sure you store them well (just like when you freeze buttercream on its own). Let the frosting set before wrapping up the entire cake or cupcakes with a layer of plastic wrap followed by a layer of foil. Then pop in an airtight container and put it in the freezer.
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It’s best to add any colors or flavoring to the buttercream frosting before you freeze it. If you notice that the frosting’s color changes a bit after you freeze it, you can add more if needed when you re-whip the thawed frosting.
Knowing if you can freeze buttercream frosting can help you cut back on stress, food waste, or wasted time. You’ll have buttercream ready when you need it for frosting cakes, a batch of cupcakes, and cookies (or if you just need a little emergency emotional support sweet treat). Freeze your buttercream thoughtfully and it’ll last for a few months. Thaw it gently and you’ll have silky smooth, creamy, fluffy buttercream in no time at all. It’s a great home baking hack!
