Why It's A Bad Idea To Make Cake Frosting In Advance - Tasting Table

Frosting is traditionally made from powdered sugar and a fat base — butter, egg whites, or cream — and becomes creamier in texture the longer it is worked (via Crafty Baking). Some bakers make batches of frosting in advance, but this can pose challenges to enthusiastic decorators like ruining the wonderful texture they've worked so hard to create.

In particular, frosting made ahead of time and left to sit in bowls can wilt and become unworkable, according to Bon Appétit. Storing frosting in the refrigerator can dry it out and turn velvety swashes into textures too tough to glide over baked items (via My Recipes). To try and save it and get it back to its original texture, you'll have to fluff the mixture back up while making sure air bubbles don't appear, according to Kitchn.

While you certainly can make frosting in advance — and many bakers do — be sure your frosting is stored properly and protected from the air (per Chelsweets), and give it a good mix to get it back to its best condition before using it to decorate your cakes.

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