Freezing Buttercream??

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

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
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

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.

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

freeze freeze freeze !!!

Freezing is my best friend!!!!

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

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!!

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!!

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.

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!

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

Yes love freezing. Less work later!

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.

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!

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!

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

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

Can you freeze ganache too?

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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