Leftover prepared buttercream can be stored in an airtight container in the refrigerator for up to 7 days. Simply place on bench and bring back to room temperature 1-2 hours before icing cakes.
Store cakes and cupcakes iced with Queen Buttercream Icing at room temperature in cool, dry, dark conditions for 1-3 days. Icing will be dry to touch but soft underneath.
To crumb coat cakes with Queen Buttercream Icing, simply prepare the mixture according to pack instructions then add a tablespoon of Queen Glucose Syrup. This will slightly thin the mixture to ensure it spreads smoothly and doesn’t tear the cake.
Queen Buttercream Icing can be used for a range of applications by simply adjusting the consistency of it. It's perfect for crumb coating cakes, spreading on cakes, piping on cupcakes and piping buttercream flowers. THIN: for piped decorations such as fine lines and letters. Simply add 1-2 teaspoons of Queen Glucose Syrup to give your piped decorations a smooth finish and sharp edges. MEDIUM: for piping flat flowers, textured borders and hearts, your icing must be smooth enough to flow, but firm enough to give texture and detail. Adjust the consistency with icing sugar or milk, adding a teaspoon at a time until the desired thickness is achieved. FIRM: perfect for creating piped flowers with petals that stand up. If icing isn’t firm enough, your flower petals will gradually droop and crack.
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