Types of Frosting

• Frostings, such as ganache, seven minute frosting or meringue, don't contain shortening, but rely on butter, egg whites or cream for their fluffy texture. Buttercream is the only type of frosting that includes shortening or more frequently, butter to achieve a creamy texture. Simple American buttercream is nothing more than shortening, powdered sugar and a bit of milk and flavoring whipped together, while Swiss, French and Italian buttercream frostings are made with shortening or butter combined with gently cooked eggs for a richer, creamier flavor. Canned frosting may contain shortening or oil, depending on the brand and formula.

Storing Frosting

• You can store frosting made with shortening in the freezer for up to six months. Pack the frosting into several small, airtight containers rather than one large container, so you can quickly thaw and use just the right amount. Label the containers with the date and freeze them at 0 degrees Fahrenheit. You can store frosting in the refrigerator for up to one week.

The Thaw

• To use frosting that's been stored in the freezer, place it in the refrigerator overnight to thaw. You can also thaw it in the microwave on the defrost setting for 10 to 15 seconds at a time. However, be careful not to overcook and melt it. If the frosting seems stiff or if the shortening separates from the sugar, toss the frosting in the bowl of a stand mixer or use a hand mixer to beat it for a minute or two. It will soon regain its fluffy texture.

Freezing a Cake

• You can also freeze a cake decorated with buttercream frosting. To do so, place the decorated cake on a baking sheet and freeze it for three or four hours, or until it's frozen solid. Remove the cake from the freezer and tray and wrap it in several layers of plastic wrap. Because the cake is already frozen, the wrap won't stick to it or damage the decorations. Freeze the cake for up to six months. Thaw it in the refrigerator or at room temperature.