Anonymous wrote:

Anonymous wrote:What is “leftover” homemade buttercream frosting? I don’t think I’ve ever had that problem.

And how often are we eating frosted items that we need to keep a supply handy in the fridge?

I make some kind of cake every other week or so and have tons of buttercream in the freezer

Anonymous wrote:

Anonymous wrote:I've kept homemade buttercream icing in the refrigerator for more than a month and it has been fine.

Never would have survived that long in my fridge if it was the real stuff.

They’re all “real” but definitely a buttercream that is mostly powdered sugar will last longer than one with egg whites.

Freeze it. Wrap it well, and thaw it completely while still wrapped. Then beat it when it’s room temperature.

Anonymous wrote:I've kept homemade buttercream icing in the refrigerator for more than a month and it has been fine.

Never would have survived that long in my fridge if it was the real stuff.

Anonymous wrote:What is “leftover” homemade buttercream frosting? I don’t think I’ve ever had that problem.

And how often are we eating frosted items that we need to keep a supply handy in the fridge?

If it's just butter and sugar, you can keep it in the fridge pretty much forever. We do, and it's fine.

DD likes decorating cupcakes with different colored frosting and tips. I make a big batch of cupcakes and wrap individually in the freezer. Then I make a a big batch of frosting and divide it into 4 parts, die them different colors, and put in pastry bags with different tips. She decorates a few cupcakes every few days, or every few weeks. The frosting just stays in the fridge. This way, the effort that goes into the whole process isn't wasted and DH and I don't feel like we have to help finish a batch of 12 or 24 cupcakes in a few days.

We also put leftover frosting on vanilla wafers or graham crackers.

My kids have a lot of allergies, different from each other, so doing it this way is economical and safe for them.

What is “leftover” homemade buttercream frosting? I don’t think I’ve ever had that problem.

No eggs? A few weeks.

I keep my Swiss meringue buttercream in the fridge for two weeks or freezer for 1-2 months. I try to use it up within a week if it's in the fridge though.

Butter lasts longer than a month in the fridge, no? And sugar acts as a preservative. So it might not kill you.

Anonymous wrote:Freezer for a month if fine. Fridge, no.

It has been in fridge not freezer

I've kept homemade buttercream icing in the refrigerator for more than a month and it has been fine.

Just buy some cookies and eat it like dip. Then there's no need to ponder these imponderables.

Freezer for a month if fine. Fridge, no.

How long can I keep it in the frig? It is homemade. Is a month too long?