I made a double batch of my normal recipe (Serious Cakes' recipe) and have way more than I need for the cake I'm doing today. I have another cake to do in 2 weeks and I'm not sure keeping it in the fridge for that long is OK. I was thinking of freezing it.
Anyone done this? Does it change the consistency or cause any problems?
Yes you can freeze buttercream it will keep up to 6 months.
what is the best way to thaw it out?
.........best way to thaw it out?.........
Take it out of the fzr the night before you need it. Thaw on the counter OR in the frig......either is fine.
Always re-whip before using. This can be done in small amounts by hand w/a wire whip (stir in a figure 8 motion for 1=2 minutes) or by mixer.
Thanks so much!!