Always Double Your Frosting Recipe
I am a decidedly mediocre baker and an even worse decorator. As someone with an almost constant tremor that gets worse every time I try to do a good, precise job, it’s just not something I’ll be good at. But my biggest problem with baking and decorating cakes isn’t with my artist skills, but with the fact that I always run out of icing before the cake is completely covered in icing.
I don’t blame the recipe developers. I’m sure I put on too much frosting, which leads to premature exhaustion, but I’m too old to be sensible about buttercream, especially when I can just make a double buttercream (or cream cheese frosting, etc.). Regardless of the recipe, I double it. Then I don’t have to worry about running out of them and I can frost my cake without stress.
What to do with extra frosting
Could this plan lead to “too much frosting?” No, because there is none. This can lead to extra frosting, which is great because buttercream (or cream cheese frosting, or any frosting that’s equally high in fat) freezes pretty well and stays “good” in the freezer for up to three months.
If you want to use it – like filling a few sandwich cookies or frosting a few cupcakes – all you have to do is put it in the freezer for 24 hours and then let it come to room temperature on the counter. (Don’t worry about it “going bad” on the counter. According to Wilton , buttercream can hang on the counter for up to two days.) Once it’s at room temperature, simply beat it with a stand or hand mixer to fluff it back up. , then freeze anything that needs frosting. (I also ate frozen chocolate buttercream straight out of the freezer. And honestly? I recommend it.)