How to store butter icing in the fridge

We use butter icing all the time in the test kitchen. It’s so much easier than a classic European buttercream that involves whipping egg whites. Butter icing has just four or five ingredients (depending on if you use salted or unsalted butter) and has a lovely buttery flavour and silky texture.


When you refrigerate butter icing, just like butter, it becomes firm. You can still make it ahead, though. Just follow these simple steps to revitalize your icing before using!

Storing butter icing

  • Transfer your finished icing to a resealable bag
  • Push all of the icing to the bottom of the bag, pressing out as much air as possible
  • Seal the bag almost completely, leaving a small hole to let air escape
  • Roll up the bag toward the zipper, pressing out any last bits of air as you roll
  • Seal the bag completely
  • Store the icing in the fridge for up to 2 days
  • Let the icing stand at room temperature until it’s soft and pliable
  • Transfer to bowl and re-whip it until smooth before icing your cake or cupcakes (If it seems too firm, you can add a dribble of cream. Too soft? Sprinkle in a little extra icing sugar.)

To see some fun different rosette designs you can create on top of a cupcake, click here!

Photography: Cupcakes – Jeff Coulson/TC Media; how-to steps – Annabelle Waugh