How far in advance can buttercream frosting be made?

I'm going on vacation and want to make a cake while I'm there. I'm not sure what the kitchen will be like, so I'm thinking the best option is to make the cake and the icing ahead of time and then assemble once I'm there. Can I make it 2 days ahead?

Meatballs&Milkshakes
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4 Comments

Merrill S.
Merrill S. August 1, 2011
So sorry for the spam, everyone! We're working hard to resolve this.
 
Meatballs&Milkshakes
Meatballs&Milkshakes August 1, 2011
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.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html). I'm contemplating not adding the egg yolk to the icing though, since I will keep the icing on freezer packs for the trip.
 
boulangere
boulangere July 31, 2011
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!
 
AnnaMowry
AnnaMowry July 31, 2011
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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