I'm not in the habit of making buttercream frosting, and when I have I've made it the day I use it. But I'm hoping to make some chocolate buttercream today to frost cupcakes tomorrow. Not a meringue buttercream. cocoa powder, confectioner's sugar, vanilla, milk, and butter.
Can I make it today, refrigerate it overnight, and take it out of the fridge early to warm up?
And if anyone knows what the missing step 2 is on this recipe, please let me know for sure. I assume I just need to add slightly soft butter in pieces once I've mixed the other ingredients.