Baking a cake is only half the battle—decorating it elevates it from a simple dessert to a showstopper, particularly when it comes to buttercream icing. Whether you’re preparing for a birthday, wedding, or holiday celebration, the question often arises: Can you ice a buttercream cake the day before serving? The good news is yes, you absolutely can—but it’s not just about spreading the frosting and walking away. Proper technique, storage, and buttercream type play a vital role in ensuring your cake tastes as delicious the next day as it looks.
In this comprehensive guide, we’ll explore everything you need to know about icing a buttercream cake ahead of time, including the best buttercream varieties, storage tips, design considerations, and common pitfalls to avoid. Whether you’re a beginner baker or a seasoned pro, you’ll walk away confident in your ability to create a stunning, fresh-tasting cake—even if it’s prepared a full day in advance.
Why Ice a Cake the Day Before?
Icing a cake the day before serving might seem like a time-saver—and it is—but there are several compelling reasons to adopt this method:
- Save time on event day. Decorating a cake can be an intricate process, especially with piping, borders, and detailed designs. Completing it the day before reduces stress and allows you to focus on other event preparations.
- Improve texture and flavor. Allowing the icing to set overnight can help the flavors meld together, leading to a more cohesive and delicious cake.
- Achieve a smooth, professional finish. Buttercream “crusts” slightly when chilled or left at room temperature, making it easier to smooth out imperfections the next day or add additional layers of decoration.
- Reduce the risk of mistakes. When you’re not under time pressure, your hands are steadier and your decisions are more thoughtful, leading to a polished presentation.
Despite these benefits, there are risks involved—mainly related to texture changes, moisture loss, or bacterial growth depending on the type of cake and environment. Therefore, knowing how to ice a cake the day before is just as important as knowing that you can.
Understanding Buttercream: Types and Stability
Not all buttercreams are created equal, and their stability directly affects whether they can be applied and held overnight. Let’s look at the most common types:
1. American Buttercream
American buttercream is the simplest and most commonly used variety, typically made from butter, powdered sugar, vanilla extract, and a splash of cream or milk.
Pros:
- Quick and easy to make
- Sweet, rich flavor
- Stiff consistency—ideal for piping
Cons:
- Can be overly sweet for some palates
- Prone to melting in warm temperatures
- Slightly greasy texture due to high butter content
American buttercream holds up well overnight at room temperature if kept in a cool, dry area—making it a great choice for day-before icing. However, avoid refrigeration unless necessary, as it may cause condensation that makes the surface soggy upon removal.
2. Swiss Meringue Buttercream
Swiss meringue buttercream (SMB) is made by cooking egg whites and sugar over a double boiler, whipping them into a meringue, and then incorporating softened butter.
Pros:
- Smooth, silky texture
- Less sweet than American buttercream
- Excellent stability in professional settings
Cons:
- More complex to prepare
- Requires equipment like a stand mixer
One of the biggest advantages of SMB is its ability to be refrigerated and brought back to room temperature without losing quality. This makes it ideal for cakes iced the day before, especially if your event space is warm.
3. Italian Meringue Buttercream
Similar to Swiss, but with a hot sugar syrup poured into beaten egg whites. It’s often considered the most stable of all buttercreams.
Pros:
- Very stable and heat-resistant
- Luxuriously smooth texture
- Holds intricate designs well
Cons:
- Most technically challenging to make
- Requires a candy thermometer for accuracy
Italian meringue buttercream is excellent for cakes that will be displayed for extended periods or need to be transported.
4. French Buttercream
Made with egg yolks and hot sugar syrup, French buttercream is incredibly rich and smooth. However, due to its egg yolk base and lack of stability in heat, it is less ideal for day-before icing unless refrigerated.
Best Used For:
- Indoor events with climate control
- Cakes served within a few hours
- Indulgent, gourmet desserts
Step-by-Step: How to Ice a Cake the Day Before Serving
If you’ve decided to ice your cake the day before, following these steps will ensure your cake remains fresh, beautiful, and delicious.
1. Bake and Cool the Cake Properly
Never ice a warm cake—this is the golden rule. Warmth from the cake causes condensation under the frosting, leading to a soggy base and potentially melted buttercream.
- Bake as directed and let the cake layers cool completely on a wire rack (ideally 2–3 hours)
- For best results, wrap cooled layers in plastic wrap and refrigerate overnight to firm them up—this makes leveling and stacking easier
2. Crumb Coat and Chill
A crumb coat is a thin layer of buttercream applied to “seal in” crumbs before the final icing.
- Apply a very thin layer of buttercream over the entire cake
- Use a bench scraper or offset spatula to smooth it evenly
- Chill the cake for 20–30 minutes in the refrigerator to set the crumb coat
This step is crucial—it ensures the final layer of buttercream remains clean and crumb-free.
3. Apply the Final Layer of Buttercream
Once the crumb coat is firm:
- Spread a generous, even layer of buttercream over the entire cake
- Focus on achieving smooth sides and a flat top
- If planning detailed designs (like piping or floral work), ensure the final layer is thick enough to support them
Take your time—this layer is what everyone will see.
4. Store the Frosted Cake Properly
Storage method depends on the buttercream type and room temperature.
Room Temperature Storage:
Best for: American, Swiss, or Italian buttercream in cool (below 70°F/21°C), low-humidity environments
- Place the cake in a large, airtight cake dome or cover with an inverted bowl
- Store away from sunlight, heat sources, and strong odors
- Keep at room temperature for up to 2 days
Refrigerated Storage:
Best for: Swiss or Italian buttercream, cakes with perishable fillings (like fresh fruit or custard), or warm environments
- Place the cake in the fridge uncovered for 20 minutes to firm up
- Once the frosting is set, lightly cover with plastic wrap (avoid direct contact with the buttercream surface)
- Store in the refrigerator for up to 24–48 hours
Important: Always bring refrigerated cakes back to room temperature before serving (1–2 hours for most cakes, 3–4 hours for larger tiers). This restores the buttercream’s creamy texture and enhances flavor.
5. Final Touches Before Serving
If your cake has been chilled, use the final hours before serving to add delicate decorations.
- Sprinkle with edible glitter or dust
- Add fresh flowers (ensure they’re food-safe)
- Pipe fresh rosettes or borders
- Place decorative toppers (e.g., fondant figures, sprinkles)
This prevents sensitive decorations from melting, wilting, or falling off during storage.
Design Considerations for Overnight Icing
Deciding to ice your cake the day before isn’t just about storage—it also impacts the types of designs you can execute.
Safe Overnight Decorations:
- Smooth buttercream finishes
- Piped borders (shell, dot, rope)
- Geometric patterns (ruffles, stripes)
- Fondant accents (as long as they’re not moisture-sensitive)
Avoid These for Overnight Storage:
- Fresh fruit (can bleed moisture and turn brown)
- Whipped cream toppings (may deflate or weep)
- Meringue nests or kisses (can become sticky)
- Delicate sugar flowers (can warp under humidity)
Pro Tip: If you want a fresh fruit garnish, prepare it the morning of and gently press it into place just before serving.
Preserving Moisture and Freshness
One major concern with icing a cake ahead of time is whether the cake will dry out or the buttercream will degrade.
Dry Cake? Not on Our Watch.
To keep your cake moist:
- Bake with moisture-rich ingredients like sour cream, oil, or buttermilk
- Brush cake layers with simple syrup or flavored extract (e.g., almond, coffee) before icing
- Ensure your cake is properly covered—airflow dries out both cake and buttercream
Cakes with fillings like ganache, jam, or buttercream layers tend to stay moister longer than unfilled cakes.
Buttercream Bloom and Texture Issues
Overnight storage can cause “buttercream bloom”—a dull, slightly grainy appearance due to butter fat rising to the surface. This is mostly cosmetic.
Fix blooming by gently warming a bench scraper with a blow-dryer or hot water, then smoothing over the surface for a flawless finish.
Climate and Environmental Factors
Your environment has a huge impact on whether a frosted buttercream cake will hold up overnight.
Cool Climate (Indoor, Air-Conditioned)
If your home or event venue stays below 70°F (21°C):
- American buttercream is perfectly safe at room temperature
- Swiss and Italian buttercreams can be displayed uncovered (if protected from dust)
- No refrigeration needed
Warm or Humid Climate
Temperatures above 75°F (24°C) or high humidity can cause:
- Melting or softening of buttercream
- Slumping or sagging of piped designs
- Stickness and loss of definition
In this case, refrigeration is strongly recommended. Just remember: bring the cake to room temperature slowly and avoid direct sunlight when displayed.
Transporting a Pre-Iced Cake
If you’ve iced your cake the day before and need to transport it:
- Use a sturdy cake box with a flat base
- Place non-slip material (like a rubber mat) on the car seat
- Avoid exposing the cake to temperature swings
- Keep the air conditioning on during transit
For multi-tiered cakes, assemble at the venue if possible—pre-assembled towers risk shifting and collapsing.
Common Mistakes to Avoid
Even experienced bakers can make simple mistakes that compromise a beautifully iced cake.
Mistake #1: Icing a Warm Cake
As mentioned earlier, this invites condensation, leading to a soggy crust and melted buttercream.
Mistake #2: Skipping the Crumb Coat
Without a crumb coat, the final layer pulls up cake crumbs, making the surface look patchy and unprofessional.
Mistake #3: Leaving Cake Uncovered in the Fridge
Refrigerators circulate dry air and absorb odors. An uncovered buttercream cake can dry out or pick up fridge smells (like onions or garlic).
Always use plastic wrap or a cake dome if refrigerating.
Mistake #4: Not Allowing Cake to Temper
Serving a cake straight from the fridge results in stiff, cold buttercream and muted flavor. Plan ahead to allow 2–4 hours for tempering.
Which Cakes Are Best for Day-Before Icing?
Not all cakes fare equally well when iced a day in advance. Here are the top performers:
Best Cakes for Advance Icing:
- Vanilla or chocolate layer cakes with buttercream filling
- Red velvet (acidic but moist, holds flavor well)
- Carrot cake (dense texture locks in moisture)
- Spice or banana cakes (naturally moist, rich in fat and sugar)
Cakes to Ice Closer to Serving:
- Sponge or angel food cakes (too delicate, prone to drying)
- Cakes with whipped cream fillings
- Fresh fruit-filled cakes without stabilizers
Dense, moist cakes are your best allies when frosting overnight.
A Final Word: Yes, You Can—And You Should!
So, can you ice a buttercream cake the day before? Absolutely—and you might actually achieve better results by doing so. With the right buttercream choice, proper storage, and a smart approach to decorating stages, a pre-iced cake not only saves time but can look and taste superior.
The key is planning: know your environment, understand your buttercream, and avoid common pitfalls. With these strategies in hand, you can confidently ice your cake the night before, wake up to a stunning dessert, and enjoy the moment—without the last-minute frenzy.
Whether you’re creating a simple birthday treat or an elaborate celebration centerpiece, preparing your buttercream cake in advance is a smart, stress-reducing technique that delivers professional-quality results. So go ahead: frost it tonight, admire it in the morning, and serve with confidence.
Can I ice a buttercream cake the day before serving?
Yes, you can absolutely ice a buttercream cake the day before serving. Buttercream is a stable frosting when made properly, especially if it’s a American or Swiss meringue buttercream. Icing the cake a day in advance can actually benefit the texture, as the frosting has time to set, creating a smoother surface and slightly firmer consistency that’s easier to slice. Just make sure the cake is completely cooled before applying the frosting to prevent melting or sliding.
To store the iced cake overnight, place it in a cool, dry area away from direct sunlight or heat sources. If your kitchen is warm or the buttercream contains perishable ingredients like milk or egg whites, it’s best to refrigerate the cake. Cover it loosely with a cake dome or turned-over bowl to protect it from dust and odors. Before serving, allow the cake to come to room temperature for about 30 to 60 minutes to restore the buttercream’s creamy texture and optimal flavor.
Will refrigerating a buttercream cake make the frosting hard?
Refrigerating a buttercream-iced cake can cause the frosting to firm up or become slightly hard due to the cooler temperature. Buttercream mostly consists of butter and powdered sugar, and butter naturally hardens when chilled. While refrigeration is sometimes necessary—especially in warm environments or for extended storage—it’s important to manage texture upon serving. The good news is the firmness is temporary and reverses once the cake warms to room temperature.
To avoid a hard frosting texture when serving, remove the cake from the refrigerator at least 1 to 2 hours beforehand. Let it sit covered at room temperature to slowly soften without drying out. Avoid placing it near a heat source or in direct sunlight, as this can cause uneven melting or sweating. If your buttercream is well-balanced and contains enough sugar and fat, it will regain its smooth, spreadable consistency once properly tempered.
How do I prevent my buttercream from melting or sliding?
To prevent buttercream from melting or sliding off the cake, start by ensuring the cake layers are completely chilled and firm before frosting. Warm cakes can soften buttercream, leading to instability. Use a crumb coat—a thin initial layer of frosting that’s chilled for 15–30 minutes—to create a barrier that locks in crumbs and provides a stable base for the final layer. Additionally, use a high-quality buttercream recipe with the right butter-to-sugar ratio to improve structure.
Environmental conditions play a major role too. If your kitchen is hot or humid, consider working in a cool room or even using a fan to keep the area comfortable. For extra stability, you can add meringue powder, powdered milk, or a small amount of cornstarch to your buttercream recipe. If the cake will be stored for a day, refrigerating it after icing helps the frosting set. For long-term display, especially in warm venues, consider using a ganache crumb coat or switching to a more heat-stable frosting like Italian meringue buttercream.
Does buttercream icing need to be refrigerated overnight?
Buttercream icing does not always need to be refrigerated overnight, especially if it’s made solely with butter, powdered sugar, and flavorings like vanilla. These classic American buttercreams are stable at room temperature for 1–2 days due to their high sugar content, which acts as a preservative. If your home stays cool (below 70°F or 21°C) and the cake will be served within 24 hours, keeping it covered at room temperature is safe and helps preserve texture.
However, refrigeration is recommended if your buttercream includes perishable ingredients such as cream, milk, whipped cream, or egg whites (as in Swiss or Italian buttercream). Warm environments, high humidity, or food safety concerns also warrant refrigeration. Just be sure to store the cake in an airtight container or under a dome to prevent absorption of fridge odors. Allow adequate time for the cake to return to room temperature before serving to ensure the buttercream is soft and flavorful.
How far in advance can I frost a cake with buttercream?
You can frost a cake with buttercream up to 2–3 days in advance if stored properly. For short-term storage, such as one day ahead, keeping the iced cake at room temperature in a cool, dry place is generally sufficient. For a longer timeline, refrigeration is best—especially if using egg-based or cream-enriched buttercreams. Always ensure the cake is covered to protect it from drying out or absorbing odors. Freezing is also an option for longer storage, but that applies more to unfrosted layers or fully frozen cakes.
When planning to frost several days ahead, consider how flavors may develop. Some cakes actually taste better after the frosting has had time to meld with the crumb, enhancing moisture and flavor integration. Just remember that temperature changes during storage and serving are crucial. If refrigerated, take the cake out at least 1 to 2 hours before serving. With proper preparation and storage, buttercream-iced cakes maintain excellent quality for multiple days, making advance frosting a convenient option for busy bakers.
Will icing a cake the day before affect its freshness?
Icing a cake the day before typically does not negatively affect its freshness—in fact, it can enhance it. The layer of buttercream acts as a seal, locking in moisture and preventing the cake from drying out. This is especially helpful with sponge or vanilla cakes that tend to stale quickly. As the cake sits, the frosting can slightly hydrate the outer layers, leading to a more tender crumb when served. Just be sure the cake is completely cooled before icing to avoid condensation or a soggy texture.
To maximize freshness, store the iced cake properly. At room temperature, cover it with a cake dome or large bowl. If refrigerated, wrap any exposed edges with plastic wrap or place it in an airtight container. Avoid placing the cake near strong-smelling foods, as buttercream can absorb odors. When ready to serve, bring the cake to room temperature to restore its soft texture and rich flavor. Overall, day-before icing is a smart strategy for both taste and convenience.
Can I decorate a buttercream cake in advance and add fresh flowers or fruit later?
Yes, it’s a great idea to decorate a buttercream cake in advance and add fresh flowers or fruit just before serving. Buttercream provides a stable base for intricate piping and designs, but perishable elements like fresh flowers, berries, or citrus slices can degrade or bleed moisture if applied too early. Adding them at the last minute ensures they look vibrant, maintain texture, and don’t compromise the integrity of the frosting.
Fresh flowers should be food-safe and pesticide-free, and ideally washed and dried before placing. For fruit, pat each piece dry to minimize moisture transfer. Store the fully iced cake without the perishable decorations, covered and in the appropriate environment (room temperature or refrigerated). Prepare the fresh elements shortly before serving and gently arrange them on the cake. This method combines the convenience of advance preparation with the freshness and visual appeal of last-minute embellishments.