How do you store a cake with buttercream icing overnight?

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Quick Answers

Here are some quick tips for storing cakes with buttercream icing overnight:

Refrigerate the cake. This prevents the buttercream from melting or becoming too soft.
Cover the cake with a cake dome, inverted bowl, or loosely draped plastic wrap. This protects the icing from drying out.

Don’t refrigerate cakes with fondant icing – it will sweat and get sticky.
Take the cake out of the fridge 30-60 minutes before serving to let it come to room temperature.
If the icing gets dried out or “crusty,” just smooth it by gently running a spatula over the surface.

Storing Cakes with Buttercream Icing

Buttercream icing is one of the most delicious and popular cake icings. It’s rich, creamy, and utterly irresistible. However, since it’s made with butter, milk, and sugar, it requires some special care when storing cakes overnight or for longer periods of time.

Buttercream icing softens at room temperature, so refrigeration is key for keeping it stable when cakes are stored. But you have to be careful – refrigerating can dry out the outside of the icing, giving it a crusty texture. The goal is to keep the buttercream chilled but not dried out.

Here are some tips for storing cakes with buttercream icing:

Refrigerate the cake. The cold environment helps harden the butter in the icing so it doesn’t melt, ooze, or lose its shape. Place the cake on a sturdy plate or cake stand before refrigerating.
Don’t refrigerate for more than 3-4 days. Buttercream can start to break down and weep if chilled too long.
Cover the cake loosely. Use a cake dome, inverted bowl, or drape plastic wrap lightly over the cake. This prevents the icing from drying out while still allowing air flow.

Never wrap buttercream cakes air-tight. Condensation will form and make the icing soggy.
Set aside frosting scraps. Use them to patch up any cracks or thin spots on the icing once the cake comes out of the fridge.
Let the cake come to room temperature before serving. Take it out of the fridge 30-60 minutes early. The icing will soften to the perfect consistency.

Smooth out any crusty parts on the icing by gently running a spatula or fingertips over the surface once at room temperature.
Avoid temperature extremes. Don’t put the cake anywhere hot like near the oven or in direct sunlight.

Storing Cakes with Fondant Icing

Fondant icing requires different storage methods. Since it’s a thick sugar dough, fondant doesn’t need to be refrigerated. In fact, refrigerating fondant can make it sweat and become sticky.

Here are tips for storing fondant-iced cakes:

Store at cool room temperature, between 60-68°F if possible.
Keep away from humidity or moisture, which can make fondant sticky.

Wrap the cake in plastic wrap, making sure the plastic doesn’t touch the icing.
Place in an airtight container or under a cake dome for added protection.
Refrigerate only if your kitchen is very warm, and monitor for sweating.

Allow fondant icing to come to room temperature before serving if chilled.

How Long Can You Store Cakes with Buttercream?

When properly stored, cakes with buttercream icing can stay fresh for 2-4 days in the refrigerator. Here are some guidelines on maximum storage times:

Counter, uncovered: 6 hours max

Counter, covered: 8-12 hours
Refrigerator, uncovered: 1 day
Refrigerator, covered: 2-4 days

Freezer, wrapped double: 2-3 months (thaw overnight in fridge)

If your kitchen is very warm, reduce these times. Signs that buttercream has gone bad are changes in texture, melting, weeping, cracking, or foul odors. When in doubt, it’s best to refrigerate cakes and consume within 2-3 days of decorating.

Checking for Freshness

There are a few quick ways to check if a cake with buttercream is still fresh and safe to eat:

Look at the icing texture – it should still be smooth without cracks, melting, or weeping.
Smell the cake for any rancid or sour odors.
Feel the icing by gently touching – it shouldn’t be overly soft or leave an imprint.

Visually inspect the cake for any mold growth.

Storing Different Cake Flavors

The type of cake and filling flavors can also impact storage methods and how long the cake will stay fresh. Here are some guidelines for storing common cake types:

Chocolate Cakes

Cover and refrigerate.

The dense crumb stays moist for 3-4 days.
Ideally consume within 2 days.
Chocolate frostings can weep if chilled too long.

White or Yellow Cakes

Cover tightly and refrigerate.
Dense and moist texture keeps 2-3 days.
Can dry out faster than chocolate cakes.

Lemon curd or fruit fillings last 1-2 days.

Spice or Carrot Cakes

Cover and refrigerate.
Keeps moist up to 5 days.

Cream cheese frosting may need smoothing after chilling.
Don’t refrigerate if wrapped air-tight.

Cheesecakes

Wrap well and refrigerate.

Lasts fresh up to one week.
Let come to room temperature before serving.
Avoid condensation dripping on surface.

Steps for Storing Cakes

Follow these simple steps for properly storing cakes overnight or for a few days:

Cool the cake completely after baking, about 1 hour.
Ice the top and sides with buttercream or desired icing.

Refrigerate uncovered until icing sets, about 30 minutes.
Cover cake loosely with a dome, oversized bowl, or plastic wrap.
Refrigerate for up to 3-4 days.

Remove from fridge 30-60 minutes before serving.
Use icing scraps to smooth any parts that dried out.
Discard cake if you notice any sweating, weeping, or foul smells.

Freezing Cakes

For longer storage, cakes with buttercream can be frozen by taking these extra steps:

Double wrap the iced cake in plastic wrap, making sure it’s airtight.
Placecake in freezer bag or sealed container.

Freeze for up to 2-3 months.
Thaw overnight in the refrigerator.
Decorate with fresh buttercream once fully thawed.

Troubleshooting Buttercream Icing Problems

Even if you take all the right steps, buttercream icing can sometimes develop problems. Here are some common issues and how to fix them:

Weeping or Melting Icing

Cause: Cake wasn’t cooled properly before icing, kitchen too warm, or chilled too long.
Fix: Refrigerate cake, avoid direct heat, smooth over melted parts with more icing.

Cracking or Crumbling Icing

Cause: Cake surface too warm when iced, cake dome compresses icing, or icing too hard.
Fix: Make sure cake is completely cool, use a larger dome, gently massage cracked areas.

Dried Out, Crusty Icing

Cause: Uncovered cake, too much air circulation, or very cold fridge.

Fix: Always cover cake, increase humidity in fridge, smooth icing with spatula.

Weeping, Watery Icing

Cause: High humidity, wet ingredients in icing, or icing overwhipped.
Fix: Store cake in drier area, make new icing avoiding overmixing.

Icing Sliding Off Cake

Cause: Cake too moist, frozen improperly, or inadequate crusting between layers.
Fix: Brush cake with liquer, add jam layers, chill each layer before stacking.

Frequently Asked Questions

Can you freeze a cake with buttercream icing?

Yes, cakes with buttercream can be frozen by wrapping the cake tightly in a few layers of plastic wrap to prevent freezer burn. Place the wrapped cake in a freezer bag or airtight container and freeze for up to 2-3 months. Thaw the cake overnight in the refrigerator before decorating with fresh buttercream.

Should you refrigerate cupcakes with buttercream icing?

Yes, it’s best to refrigerate cupcakes with buttercream icing to maintain the texture and prevent melting. Place cupcakes in an airtight container and refrigerate for 1-3 days maximum. Allow to come to room temperature for about 30 minutes before serving.

How long does buttercream icing last unrefrigerated?

At room temperature, properly made buttercream can last 6-12 hours before starting to soften, melt, or weep. For best quality, buttercream iced cakes are best kept refrigerated and consumed within 2-4 days.

What happens if you don’t refrigerate cake with buttercream?

Leaving buttercream cakes out at room temperature can cause the icing to melt, soften, slide, or weep. The cake may also absorb condensation, making the texture soggy. For food safety, buttercream cakes must be refrigerated.

Should I thaw a frozen cake before icing it?

It’s best to thaw a frozen cake overnight in the refrigerator before applying buttercream icing. Icing a frozen cake can cause the frosting to break down and liquefy. Letting it thaw ensures an even, stable cake surface.

Can I use reconstituted buttercream after refrigerating a cake?

It’s not recommended. While you can smooth over refrigerated buttercream that became dried out, buttercream icing past its prime should be discarded. Reusing old icing can spread bacteria and ruin the texture.

Key Takeaways

Storing cakes with buttercream icing takes some special care. Follow these tips:

Refrigerate frosted cakes for up to 3-4 days.
Cover the cake loosely to prevent drying.
Allow refrigerated cakes to come to room temperature before serving.

Smooth any “crusty” or dried parts by massaging gently.
Freeze buttercream cakes for longer storage of 2-3 months.
Avoid temperature extremes and prevent condensation.

Monitor for any weeping, melting, odors or mold growth.

Properly storing cakes with buttercream or other icings keeps them fresher longer and prevents waste. A few simple storage steps can help you enjoy your delicious cakes days after baking or decorating.