You’ve heard about meal prep, but what about cake decorating prep? Just like you might chop veggies ahead of time to make weeknight dinners easier, you can pipe buttercream flowers ahead of time to make cake decorating easier! If you’re the kind of person who likes to split a big project into more manageable parts, this method might be perfect for you.
So how do you store the buttercream flowers, and how long will they last? Buttercream flowers should be stored in an airtight container in the fridge or freezer. In the fridge, buttercream flowers will last for at least a week. In the freezer, buttercream flowers will last for several months.
The guidelines above are general, but the prep and storage might vary a bit depending on your situation. I’ve got some more detailed information for you below.
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How do you harden buttercream flowers?
First, I want to clear up any confusion about “hardening” buttercream flowers. If you hear someone talk about hardening buttercream flowers, they’re either referring to letting the flowers air dry or letting the flowers firm up in cold temperatures. But the process varies depending on the type of buttercream you use.
If you’re using a shortening-based American buttercream (vegetable shortening + powdered sugar), you can let your flowers air dry. Because the vegetable shortening and powdered sugar are both shelf-stable, you don’t have to worry about spoilage.
Letting the flowers air dry is both a storage method and a way to make the flowers easier to handle.
Now if you’re using a buttercream made with real butter, any long-term storage should be in the fridge or freezer.
American-style buttercream made with real butter will still crust over and harden though. So if you want to let it sit out for up to a day, you can. Just remember this is only to harden the flowers and make them easier to handle.
Meringue-based buttercreams and other non-crusting buttercreams should be refrigerated unless you’re going to eat them that same day.
To harden buttercream flowers made with meringue-based buttercream, let them chill in the fridge or freezer until firm. This only takes a few minutes for smaller flowers, and maybe 10-20 minutes for larger flowers.
How do you store buttercream flowers?
Ok, so I mentioned keeping buttercream flowers in an airtight container. But how do you actually get them into the container?
If you’ve never made buttercream flowers before, a common technique is to pipe the flowers onto little squares of parchment paper. Then you can transfer the flowers from your flower nail to a tray without touching them.
I like to put my piped flowers on sheet trays, which fit nicely into the fridge. Typically I’ll cover the tray with plastic wrap or a lid if I have one.
If you want to store the flowers in a smaller container, let them chill on a tray until firm. Then you can stack the flowers in a smaller container without damaging them.
The most important thing when storing your buttercream flowers is to make sure they’re in an airtight container. Buttercream doesn’t go bad quickly, but it can absorb odors from the fridge or freezer.
Keep you buttercream flowers wrapped up well, and don’t store them near any strong smelling foods.
Read this post to learn more about How to Store and Reconstitute Buttercream.
How far in advance can you make buttercream flowers?
You can make buttercream flowers days, weeks, or months ahead of when you plan to use them. Like I said earlier, they’ll last in the fridge for at least a week or in the freezer for several months.
Take a look at how much fridge/freezer space you have and then decide when the best time is to schedule your flower piping. As long as you plan to use them within a few months and you have them wrapped up nice and tight, you’ll be good to go.
For me it’s a relief to be able to pipe flowers one day and use them later. I like to take my time with projects and I don’t want to rush to get a cake done.
How to Pipe Simple Buttercream Flowers.
If you like to bake and decorate cakes often, you can even build up a little stockpile of buttercream flowers. Spend an afternoon piping out tons of flowers, and you’ll have them ready to go whenever you want to dress up a cake. Or, save the extra flowers from a few different projects and combine them to make a new arrangement.
How to Attach Buttercream Flowers to a Cake after Storage
When you’re ready to use the buttercream flowers you prepped ahead of time, it couldn’t be easier to attach them to your cake.
First, take the flowers out of whatever container they were in. Then peel them off the parchment and stick them to a freshly frosted cake. If the cake is already frosted and chilled, you’ll need to use some extra buttercream as glue to attach the flowers.
If you’re working with a lot of flowers and/or the weather is warm, it’s also a good idea to only take a few flowers out at a time. The flowers have to remain cold in order to handle them with your fingers, and they tend to warm up quickly! This is especially true for smaller flowers.
Prepping and Storing Other Types of Buttercream Decorations
In case it sparks some inspiration for you, I wanted to mention that you can totally prep and store other kinds of buttercream decorations too!
The most obvious example is a buttercream transfer, where you trace a picture, freeze it, then flip onto your cake.
But there are tons of other fun things you can make ahead. The best example I can think of is this heart pattern cake by Qookie The Cakery.
I know it sounds corny, but your imagination really is the limit!
If you found this post helpful, why don’t you share it with a friend who likes baking? Who knows, you might even get some cake in return!
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