The consensus seems to be that, unless you have something to bake right away in which you could use the buttercream, you should freeze it. That's right: don't toss that buttercream! It will remain good in the refrigerator for 4-5 days. Alternatively, put it in an airtight container and freeze it up to 3 months. When ready to use again, take out of the freezer and place in the refrigerator overnight to thaw.
The pH scale runs from 0 to 14, with each number assigned a different color. At the bottom of the scale sits red, which represents the most acidic, and a dark blue at its opposite end represents 14 and alkalinity. In the middle zone, the pH scale becomes neutral. Milk has a pH of 6 and a neutral off-white color.
**The pH scale is a measure of the hydrogen ion concentration. It spans from 0 to 14 with the middle point (pH 7) being neutral (neither acidic or basic). Any pH number greater than 7 is considered a base and any pH number less than 7 is considered an acid. 0 is the strongest acid and 14 is the strongest base.