Freezing Buttercream??

Decorating By CanadianCakin Updated 28 Apr 2009 , 1:14am by crazymommyof3

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CanadianCakin Posted 27 Apr 2009 , 8:07pm
post #1 of 16

I have a tendancy to make way more buttercream then necesary, is it okay to freeze the left over until my next cake??
Thanks for the help!
Ashley

15 replies
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Sugarflowers Posted 27 Apr 2009 , 9:22pm
post #2 of 16

Freezing is a great way to save on time and money. Freezing colored frosting in small containers really saves a lot of work later down the line.

I usually use small tubs and place plastic wrap directly on top of the frosting to prevent ice crystals from forming.

Michele

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bbmom Posted 27 Apr 2009 , 9:28pm
post #3 of 16

Yep, I do it all the time. Let thaw in fridge, rewhip if necessary.

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mcdonald Posted 27 Apr 2009 , 9:29pm
post #4 of 16

freeze freeze freeze !!!

Freezing is my best friend!!!!

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pattycakesnj Posted 27 Apr 2009 , 9:32pm
post #5 of 16

if it is made with shortening, not butter, it doesn't even have to be frozen, it can last on the countertop or in the fridge for weeks

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mrsunknown Posted 27 Apr 2009 , 9:32pm
post #6 of 16

i will definatley be making more than enough next time and freezing it!!!!! Never really thought to freeze before, but i guess if you can freeze butter you can freeze bettercream.
Good question momma ash and thanks for answering it sugarflowers!!

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mrsunknown Posted 27 Apr 2009 , 9:34pm
post #7 of 16

Sorry double post


i will definatley be making more than enough next time and freezing it!!!!! Never really thought to freeze before, but i guess if you can freeze butter you can freeze bettercream.
Good question momma ash and thanks for answering it sugarflowers!!

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Peridot Posted 27 Apr 2009 , 9:49pm
post #8 of 16

I have froze my leftover buttercream several times as I always make too much also. I am always afraid I will run out and there isn't anything I hate more than is to have to make more BC in the middle of icing or decorating a cake. I always use Indydeb's recipe and have thawed and refroze a batch also and it tasted and worked just fine.

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cathyfowler662 Posted 27 Apr 2009 , 10:20pm
post #9 of 16

Thanks! I haven't ever thought of that.....I just didn't think you could do it.

Thanks! I will definitely start freezing!

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Redlotusninjagrl Posted 27 Apr 2009 , 10:21pm
post #10 of 16

Yes love freezing. Less work later!

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sweetcravings Posted 27 Apr 2009 , 11:10pm
post #11 of 16

I tried freezing my buttercream and was very unhappy with it when it thawed. I did beat it again, but it seemed very grainy, the texture definitely changed. ...why do you think that is? I love the idea of making up batches when i have time and freezing them, but now i'm hesitant.

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niccicola Posted 27 Apr 2009 , 11:12pm
post #12 of 16

I do this especially with the hard-to-obtain colors like red, black and dark blue.

Easy fix for when you need it next!

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teriwiley5 Posted 27 Apr 2009 , 11:33pm
post #13 of 16

I empty my bags into small ziplocs. When I next need that color, I let it thaw on the counter, squish it up a bit, snip a hole in the corner, and squeeze it right into a new bag. Love to have colors in the freezer!

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sweetneice Posted 27 Apr 2009 , 11:35pm
post #14 of 16

That is excellent! I wondered the same thing! Thanks for asking that question! You guys rock! icon_biggrin.gif

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missmikey Posted 28 Apr 2009 , 12:17am
post #15 of 16

Can you freeze ganache too?

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crazymommyof3 Posted 28 Apr 2009 , 1:14am
post #16 of 16

I always freeze my leftovers. It's been a great thing to have extra frosting in the freezer if I need it for a cake. I love to freeze chocolate frosting so I have it when I need to make black. I freeze it in ziplock bags and then thaw it on the counter, snip the corner off and either squeeze it directly into the bag or into the bowl I need. Now that I think about it, I should just drop the snipped bag into my piping bag like a frosting plug. Duh.

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