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frosting cake

I usually try to frost as close to serving time as possible, but I'd love to have one less thing to worry about. What do you think of frosting the night before and refrigerating (or not refrigerating). I'm making a white cake with a white chocolate ermine frosting. Thanks!

asked by ATG117 about 3 years ago
7 answers 2957 views
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Miranda Rake

Miranda is a contributor at Food52.

added about 3 years ago

I've done that many times, and it's never been a problem - save yourself some day-of stress and do it the night before!

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added about 3 years ago

I always frost the day before. Just make sure it's covered real well and you won't need to refrigerate.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 3 years ago

Oh, definitely ice it the night before, but do refrigerate overnight. There's no need to cover with plastic, as it will only mar the surface of the icing. Even though you've "cooked" the dairy in the icing, it still needs refrigeration. Too, the fluff quality of the icing will degrade much faster at room temp. Sounds lovely!

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added about 3 years ago

Thanks all! Need to be more confident in the advanced prep department. I always worry about the cake getting soggy, even though I realize bakeries and caterers must frost in advance.

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added about 3 years ago

Thanks all! Need to be more confident in the advanced prep department. I always worry about the cake getting soggy, even though I realize bakeries and caterers must frost in advance.

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mai
added about 3 years ago

Definitely frost the might before just bring to
room temp an hour or so before serving..cake tastes better at room temp

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Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added about 3 years ago

Cake is like cheese. Always tastes better with age: specifically, two or even 3-4 days after being made. Prep in advance whenever possible for optimal flavor.