Storage: It is best to use buttercream as soon as it is made, when it is light, airy and fresh. If buttercream has to be stored it should be kept in an airthight container in the refrigerator. Remove from the fridge when required and stand at room temperature for one hour to soften. Beat in a mixing bowl until light and fluffy. Never make more buttercream than is required, to save time on the next cake. It is quicker to make it fresh than to reconstitute chilled buttercream. Never store buttercream for more than two weeks in the fridge.
