The finished butter cream should look shiny and smooth Most fatty creams and sauces should look shiny This indicates that the fat and water have successfully emulsified STORAGE I like to use butter cream right away after making it, as it is at its lightest and has the best texture when freshly made However, it can be refrigerated for a couple of days, and it can be frozen The best way to defrost it is to take it out of the freezer and let it sit on the counter overnight The next day the butter cream will be at room temperature and ready to use You can also defrost it by removing it from the freezer and allowing it to sit on the counter for 2 hours, then warming it very gently in a double boiler for 30 seconds and whisking quickly by hand for about 5 seconds, until it comes together nicely Unfortunately, this method always makes it deflate slightly JACQUY’S TAKEAWAYS >> $50 TRICK: It is difficult to pour the hot syrup into the exact spot between the side of the KitchenAid bowl and the whisk, as there is only ¼ inch of space One is always drawn toward the center of the bowl because of the whip’s rotation I recommend that you use a saucepan that has a lip so that you can rest the lip right on the edge of the mixing bowl ... between the side of the KitchenAid bowl and the whisk, as there is only ¼ inch of space One is always drawn toward the center of the bowl because of the whip’s rotation I recommend that you use a... together nicely Unfortunately, this method always makes it deflate slightly JACQUY’S TAKEAWAYS >> $50 TRICK: It is difficult to pour the hot syrup into the exact spot between the side of the KitchenAid...has the best texture when freshly made However, it can be refrigerated for a couple of days, and it can be frozen The best way to defrost it is to take it out of the freezer and let it sit on the counter