We’ve all done it. You make a batch of buttercream for a cake, and there’s a bowl of the stuff left over. It feels wrong to throw it away, and it’s definitely not going to get eaten off a spoon. Honestly, it might.
Whatever the reason, it’s easy to use it up. Here are my favourite ways to stop leftover buttercream going to waste.
How to Store Leftover Buttercream
Butter-based buttercream keeps well. Pop it in an airtight container, and it will last in the fridge for up to about two weeks, or in the freezer for up to three months. When you’re ready to use it, leave it to come to room temperature and give it a good beat. It will go back to being light and fluffy. If it’s a little stiffer than you’d like, whisk in a splash of milk, adding a little at a time.
Alternatively, if it’s too runny or gritty, stir in a little cooled, melted chocolate to improve the texture.
1. Make a Sandwich Cake
Buttercream and jam between two sponges is hard to beat. My Easy Air Fryer Cake is perfect for this.
2. Top a Chocolate Cake
A chocolate cake with buttercream is a big favourite in our house. Try a simple chocolate loaf cake, or spread some over a Chocolate Espresso Loaf Cake.
3. Pipe It onto Cupcakes
A little buttercream goes a long way on cupcakes. My Chocolate Orange Cupcakes are a good place to start. Remember, you can still flavour your leftover buttercream. If it’s plain vanilla, melt some dark chocolate, let it cool and fold it in. Alternatively, try adding a tiny bit of lemon or orange extract. If your buttercream is chocolate, adding some mint or orange is a great idea, and a splash of very strong instant espresso can add a lovely depth.
4. Use It Instead of Icing
Swirl it over a Cherry Bakewell Traybake, or spread a thin layer over a simple Plum and Almond Loaf Cake.
5. Sandwich It Between Cookies
Bake a batch of Chocolate Chip Shortbread or White Chocolate and Raspberry Cookies. Then sandwich two together with a big dollop of buttercream. Very hard to stop at one. If you don’t want to bake, just spread on to your favourite store-bought biscuit or cookie and enjoy!
6. Spread It on Brownies
Let a tray of brownies cool, then add a layer of buttercream on top. Easy Nutella Brownies and Daim Bar Brownies both work well, and After Eight Brownies are lovely at Christmas.
7. Add It to Warm Cookies
Make a quick batch of Air Fryer Chocolate Chip Cookies. Then put a spoonful of buttercream between two warm cookies and thank me later.
8. Freeze It for Next Time
If you can’t face another sweet treat today, spoon the buttercream into a freezer bag and save it. Next time you bake, the topping is already done, which is one less job.
Yes. Put butter-based buttercream in an airtight container or freezer bag, and it will keep for up to three months. Defrost it in the fridge overnight, then leave it at room temperature and beat it until smooth.
Butter-based buttercream usually lasts up to about two weeks in an airtight container. If you’ve added fresh cream, cream cheese or fresh fruit, use it much sooner, within a few days.
Let it come to room temperature first, as cold buttercream is stiff and won’t beat properly. Then beat it for a couple of minutes until it’s light and creamy. If it’s still too firm, add a tiny splash of milk.
It’s usually too cold. Leave it to warm up, then beat it again, and it should come back together. If it still looks greasy, a little more beating or a spoonful of icing sugar usually sorts it.
A few hours in a cool kitchen is fine, but for longer, cover it and keep it in the fridge. Don’t leave it out in warm weather, and never use buttercream that smells sour or looks off.
A spoonful is enough to sandwich two cookies together or to add a swirl on a few cupcakes. If you’ve only got a little, freeze it in small portions so it’s ready next time.
