Frosting

This frosting is best made fresh and used immediately while still pourable. However, you can make it up to 2 hours ahead and leave at room temperature, whisking briefly before using to restore consistency. If it becomes too thick, warm gently over a water bath or add a few drops of cream.

Once applied to baked goods, store the frosted item at room temperature in an airtight container for up to 3 days. The high butter content means this frosting can become greasy in warm conditions, so avoid temperatures above 75°F. Do not refrigerate, as this will cause the frosting to harden excessively.