How to Store and Reconstitute Buttercream 

Glad it was helpful!💕

I know many of us have freezers full of odds and ends of buttercream 😂

You can try with a whisk but I think a paddle works better.

For meringue based buttercreams it's better to adjust the temperature to get a smooth consistency. Just like it would be hard to spread cold butter it's hard to work with buttercream that's too cold. And sometimes adding too much liquid (like milk or cream) can make the frosting curdle. For american buttercream (butter and powdered sugar) you can add milk/cream, but you still want to bring it to room temperature first!

Yes I often do this!

I keep buttercream in the freezer for 3-4 months. It can probably last much longer, but tends to pick up weird odors over time.

I don't recommend dividing into piping bags for storage because you will need to rewhip the buttercream before piping!

yes.buttercream shelf life is 3-4 months if it's store correctly on the freezzer

Yes that happens when it's not warm enough. The liquid from the meringue separates from all the butter. Just warm it up a bit more and keep mixing, it should come together.

It happened with me .. and I get rid of the whole batch 🙄 as it didn't ever wanted to come together again .. tried a double boiler