I have two cakes to make and i would like to prepare the frostings ahead.

Does it matter if you add your conserve or flavor before or after you store your butter cream mousseline?
Does it make it fresher if you add the flavor once you let it thaw and then re-whip with the flavor.  In this case it is rasberry.

Thank you

I finish the buttercream…adding the flavor, and freeze it.  Let it come completely to room temperature…soft soft soft before rewhipping.  Never had a problem.

i actually find that if I add the flavour before it is more intense then adding it last minute.