I have a quick question: I have some IMBC that has been in an airtight container since 11/15....is it still good to use for a cake for Sunday?
I need to know asap, since I would have to make a new batch today.
Oh i'm not sure, frozen or refridgerated? I think it only keeps for 2 weeks in the fridge. Frozen, I'm sure it would be fine. The only thing I could suggest is bringing it to room temp, whipping it real good and giving it a taste.