amy78 Posted 23 Aug 2007 , 10:27pm
post #1 of

can I refreeze b/c I made alot about two weeks ago and I took it out so I could use but its green and I did not need that much so I was wondering can I put it back in the freezer?

9 replies
elvisb Posted 24 Aug 2007 , 12:07am
post #2 of

I freeze bc and defrost for my family to use later. I have found with mine that you have to let it defrost at room temp--no cheating with the microwave. Then i whip it real quick with the mixer to give it it's original fluff and to mix the extracts and colors back in--mine tends to weep a bit after it thaws. Hope that helps!

Marci Posted 24 Aug 2007 , 12:13am
post #3 of

Refreeze away.... it will be fine. I would recommend rewhipping it, once it is COMPLETELY defrosted.

amy78 Posted 24 Aug 2007 , 12:30am
post #4 of

ok so I froze it once and will freeze again and that will be ok.


Thanks!!!!!

steph95 Posted 25 Aug 2007 , 5:00am
post #5 of

I use the Crusting BC on this site. Will that be ok to freeze and/or refreeze? What do you freeze your BC in?

tracycakes Posted 25 Aug 2007 , 2:05pm
post #6 of

I freeze mine in airtight plastic containers. If your container isn't full, you might want to put plastic wrap on top of the BC itself just keep air off of it and prevent ice crystals.

steph95 Posted 25 Aug 2007 , 5:00pm
post #7 of

How long will it freeze well?

steph95 Posted 25 Aug 2007 , 7:06pm
post #8 of

bump...

elvisb Posted 29 Aug 2007 , 9:28pm
post #9 of

I make a crusting bc, and it keeps really well for several months. Just make sure it's sealed well so you don't end up with ice crystals on it. I just re-whip before using. I have found that over time, the flavoring tends to weaken though, so when I beat it I put just a touch more almond and butter flavors in it.

DJLisa Posted 11 Nov 2012 , 2:42am

I have the crusting butter cream on my frozen cakes. I used impression mats for some, but need to add the impressions to another post-defrost. Odd question, but will it re-crust? If not, what can I do?

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