Photo: Africa Studio (Shutterstock)
I am a decidedly mediocre baker and an even worst decorator. As someone with a near-constant tremor that gets worse whenever I try to do fine, precise work, it’s just not something I’m going to be good at. But my biggest issue with baking and decorating cakes has little to do with my skills of an artist, and more to do with the fact that I always run out of frosting before the cake is fully frosted.
I don’t blame the recipe developers. I’m sure I start frosting too heavily, which leads to running out prematurely, but I’m too old to start being judicious with buttercream, especially when I can just make double the buttercream (or cream cheese frosting, etc). No matter the recipe, I double it. Then I don’t have to worry about running out, and can I frost my cake stress-free.
What to do with your extra frosting
Could this plan lead to “too much frosting?” No, because there is no such thing. It could lead to bonus frosting, which fine, because buttercream (or cream cheese frosting, or any frosting with a similarly high fat content) freezes quite well and will stay “good” in the freezer for up to three months.
When you want to use it—maybe to fill some sandwich cookies or frost a few cupcakes—all you have to do is move it to the freezer for 24 hours, 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 out on the counter for up to two whole days.) Once it’s at room temp, just whip with a stand or hand mixer it to fluff it back up, then frost whatever needs frosting. (I’ve also eaten frozen chocolate buttercream directly from the freezer. And honestly? I recommend it.)
