Quick buttercream question

[JellySlice]

I've made too much white chocolate buttercream. Leftover ordinary buttercream can be fridged, then brought back to room temp and rebeaten before using, but can this be done with chocolate buttercream? Won't the melted chocolate set in the fridge? Will it be rebeatable after being fridged?

Yes.

It should be fine, being mixed in with the butter and sugar will stop it setting

The chocolate has been mixed with butter and/or cream cheese, maybe some cream as well so, it won't set hard in the fridge. You can treat it like normal non-chocolate icing and whip it up again after bringing it to room temp. I'd smooth the top and cover it directly with cling film to stop it crusting over and also cover the bowl with cling film.

It will be firm but it’ll be fine when it gets back to room temp. You. An give it a couple of seconds in the microwave to help if necessary but not too long or it can separate.

Thanks.