How to Reconstitute Buttercream

Hello, my name is Anita Algiene. And I'm gonna show you today about how to reconstitute your older buttercream. So, you've made buttercream maybe the day or even weeks in the past and you want to reuse it. It has not gone bad. It might even look weird. As long as it's within two days on your counter, two weeks in the refrigerator or two months in the freezer, it's completely fine and fresh and safe to use. It just might look a little weird, but you can get it back into shape. So I just wanted to point out what it kinda looks like. This buttercream was made yesterday. You can use it, but it's not ideal. You want to freshen it up, I would say. So your buttercream kind of tends to start to separate and gets this oily sheen. And that means it's just starting to separate. The liquid is separating from the butter that has been whipped in it. So it's kind of separating and getting weird is what I call it, as opposed to like fresh buttercream. You can kind of see just the sheen difference. And we want our buttercream to lose that sheen and get freshened up again. And it's easy to do. You could try one, just stirring it with a spatula for a good amount of time until it freshens up. Sometimes, especially if it's been in the fridge or especially in the freezer, the freezer adds a lot of condensation, and so your buttercream is gonna get a lot more shiny. So if you're making up some fresh buttercream, that is the perfect way to freshen it up. I just add it to a new batch. You can just add it right in there, depending on the size of your mixer and how much it can handle. But this mixer can definitely handle adding all of this older buttercream to the newer buttercream. And then you're just gonna turn on your mixer, but you don't have to mix it for very long. You shouldn't, actually. You don't want it to get over whipped and then start breaking down. That's a problem too. So I just put it in there. I pop it on high for like 15 seconds or so, and then it's ready to go. Great, yeah. And that was the perfect amount of time. I can tell that the older buttercream is now nicely incorporated into the newer buttercream and you can't tell any difference. It's lost its sheen. There's nice air pockets that have formed again and it's not as heavy. So this is all ready to use. I would definitely feel comfortable icing a cake with this or using this for any of my work, flowers or whatever we need. So that's how you reconstitute your older buttercream. Don't throw it away. You can reuse it.