Butter Filling

This butter filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Before using, let it sit at room temperature for 30 minutes, then rewhip briefly with a mixer to restore its light, creamy texture.

Store in an airtight container in the refrigerator for up to 1 week. The filling can also be frozen for up to 3 months; thaw overnight in the refrigerator and rewhip before using. Always bring to room temperature and rebeat before spreading, as cold buttercream will be too firm and may tear delicate cake layers.