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Storing Chocolate Buttercream
After mixing together the chocolate frosting keep it at room temperature until ready to frost, pipe, or decorate. If you refrigerate the buttercream it will resolidify the butter and harden. Buttercream can still be made ahead of time and stored in an airtight container at room temperature up to two days, according to the USDA. The high amount of sugar acts as a preservative so it doesn’t need to be refrigerated immediately.If you have leftover frosting, or want to store it longer, buttercream may be refrigerated up to two weeks or frozen for 3 months. Before using to decorate, though, it will have to be brought to room temperature again to soften.
Best Tips and Tricks
Butter and shortening should be at room temperature, while heavy cream is kept cold.
To soften butter quickly use 20% power on the microwave for 30 seconds – 1 minute.
For smooth chocolate frosting sift the cocoa powder first before adding it to powdered sugar.
It’s best to use a stand mixer with paddle attachment, since they are more powerful and the frosting beats for an extended period of time. A hand mixer may also be used, but it will have to mix a little longer to reach the right consistency.
To thicken frosting add additional powdered sugar, to make it thinner add a dash of milk or cream.
This recipe makes about 4 cups, enough to frost a 2 layer cake or piped onto 24 cupcakes. Please note piping on frosting using a decorative tip will use more than simply spreading on.