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[QUOTE="Norcalbaker59, post: 44087, member: 2340"]
Never you have a buttercream with a butter base, chilling it too much will make it hard.  I just leave it in the mixer bowl:  because it’s metal it transfers cold well.  Cover it with plastic, then chill about 15 minutes. gently stir it with a spatula to check the  consistency.  if it’s still a little too warm cover it and put it back in the refrigerator for another five minutes.

I don’t like to leave buttercream in the fridge in a pastry bag because the metal tip will get clogged with cold buttercream and you don’t get clean piped definition if bits of cold buttercream stick to the edges inside.

I’ve never had anything turn grainy on me from re-whipping.  You can’t re- whip anything until you bring it up to temperature though.  if you try to re-whip while it’s cold you’re going to have a problem.

Ditto if you use butter that is too cold when making your buttercream - the buttercream will have a bunch of cold  bits of butter flakes.

If you can get high butterfat butter (83%) for buttercream, that is the best
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