How much frosting will I need?
That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipes should make enough Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Does the frosting need to stay refrigerated?
We usually say yes to refrigeration, but if it only going to out overnight they should be fine. We’ve left cupcakes out overnight before, but try to get them in an airtight container.
My frosting is too thin, what did I do?
Well, it really depends on where you think the problem lies. If it is is very warm when you made it, then maybe the butter is too soft and putting it the refrigerator will help set it back up. If you added too much milk, then adding more powdered sugar is your answer.
Some other things to consider …
If you are softening the butter in the microwave, make sure you aren’t softening it too much. It should just be slightly soft, so you can mix it. Third, don’t add any milk to the frosting until you have completely mixed it. Then add a teaspoon at a time until you have a good consistency. Sometimes I don’t add any milk at all.
Can you make frosting ahead of time?
Yes, you can keep the buttercream frosting in the refrigerator for three to five days. Just make sure you take it out of the fridge a few hours before you are going to use it, so it can come up to room temperature.
Can you freeze the extra frosting?
Yep, we do it all the time.
Will the frosting harden or crust up?
It does not harden like royal icing does but it will crust up slightly.
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