I am making an elaborate cake that requires french buttercream between layers. Since the recipe has so many steps. I was wondering. Can I make creme au beurre in advance? If so, how do you store it and use it? Thank you.
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Per Stella Parks over at Serious Eats:
"Buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. (The main issue with longer storage in the freezer is odor absorption, not spoilage.)"
And don't forget to read the full article that accompanies the recipe:
Best of luck!
Thank you. This answers all questions. Looking forward to making my first Opera Cake.
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