I have made this icing several times before, but always used it right away. I'm now working on a wedding cake for some friends, and made a couple batched of Italian buttercream ahead of time to store in the fridge. when I pulled it out today to do my crumb coat, it would not spread smoothly: seemed very greasy, as if the butter were melting. I am pretty sure it was brought to room temp first, but this is the first time I've tried to use pre-made Italian BC. I read through the comments and there seem to be conflicting suggestions on how long the BC can be out - I'm wondering if I should pull it out of the fridge tonight to come to temp for tomorrow's decorating? I really don't want to make 3 more fresh batches tomorrow! Do you have any suggestions? Also, I mixed some raspberry jam into some of the icing for the cake filling, and it seems to have curdled - still tastes good but not attractive? Did I ruin it, or can it be recovered?

• Reply