Hi Shelley, Check out the recipe here, which includes this Storage information: Buttercream will keep up to 1 week in the refrigerator; freeze for longer storage. (Consider dividing it into several smaller containers before refrigerating or freezing; smaller amounts take less time to come to room temperature, and you'll be able to work with the frosting sooner.) To use from frozen, defrost in the refrigerator overnight, then let it come to room temperature before using. If you see any weeping or separation, toss the frosting in the mixer and whip it briefly to bring it back together. Since this buttercream freezes so well, we'd recommend making the full amount. It's always nice to have buttercream on hand! 

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