How far in advance can buttercream frosting be made?

Sure, I think two days is fine. Are you making a room-temperature stable buttercream? That will obviously make things easier.

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Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

I'm guessing you're making a Swiss meringue buttercream. You can certainly make it ahead by a couple of days, but you'll need to keep it refrigerated at least with cooler blocks. Then re-whip it on-site to aerate it. Have a wonderful vacation!

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Meatballs&Milkshakes added almost 2 years ago

Thanks!! Looking forward to it!

What makes it room-temperature stable?

I'm making my favorite chocolate cake, Ina Garten's Beatty's Chocolate Cake (http://www.foodnetwork...). I'm contemplating not adding the egg yolk to the icing though, since I will keep the icing on freezer packs for the trip.

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Merrill is a co-founder of food52.

added almost 2 years ago

So sorry for the spam, everyone! We're working hard to resolve this.

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