Can I save creamed butter?

[raygunclan]

i'm making a cake for 150 people on wednesday. i was wondering if it would be ok to cream the (16 lbs of) butter on tuesday at work and then incorporate it into my icing on wednesday. i know that creaming the butter changes the texture, but i didn't know if creaming and then re-refridgerating it would cause this texture to change further.
thanks for the help!
suzanne

 

[Gretchen]

Yes, but it will have to come back to room temp--and then probably mixed for a little bit more. Do you have a mixer large enough to it all at once or are you doing it in batches?