Buttercream frosting is one of my favorite kinds of icing as it’s so versatile.
Everything from cookie cakes to cakes to cookies can be frosted with buttercream, and it’s soft, scoopable, and delicious.
In this guide on how to freeze buttercream frosting, I’ll show you how I freeze my buttercream when I’ve made too much on accident or am purposefully making larger batches so I don’t have to make it later on, like if I’m doing a big cookie platter for the holidays.
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Can You Freeze Buttercream Frosting?
Let’s first start by saying, yes, you can freeze buttercream frosting!
It is safe to freeze and much less of a hassle to worry about freezing than some other types of icing.
How Long Can You Freeze Buttercream Frosting?
You can freeze buttercream frosting for about three months.
After that, toss it out and make a new batch.
If you let it thaw and freeze it again during that three months, still count down from the initial three month period for that batch.
You don’t get to start over again!
Must-Have Baking Tools (seriously)
- Silicone baking mats – I use this brand and my cookies slide right off without burning!
- a cookie scoop – get this one. It makes the perfect rounded cookies every time!
- silicone spatula – try this set. It’s the best way to get the most out of your dough and batters
- rolling pin guides – I use this one. Genius way to roll your dough out evenly!
How to Freeze Buttercream Frosting
After you’ve used up as much buttercream as you need for your current baking project, get out an airtight container, preferably one with clasps at the side for secure locking.
You don’t want the lid to pop off in the freezer.
Scoop the remaining buttercream into the container, using a silicone spatula to get it all out of your bowl and into the container.
Make sure the lid is on tight, and add a post-it note or make a note for yourself of when you put the buttercream in the freezer.
Freeze it and count down that three months to use it.
When you’re ready to use it, simply pull it out of the freezer about an hour before you need to use it and let it thaw at room temperature.
You can also let it thaw in the fridge, but it will be a slower process.
