I'm sure this question has been asked before but for the love of search engines I can't find it here. If I have too much buttercream that I will not use in 2 weeks from making it, can I safely freeze it? And if I can, how long does it last and how long does it take to thaw?
Thank you in advance!
Absolutely you can freeze it! I like to put it into ziploc bags and squeeze the air out if I don't have alot or I have several different colors. I've frozen it for up to 2 months and it tastes just as fresh as when I made it. I try not to have any space or air at all in whatever I freeze it in. If it is in a tub, I will put cling wrap over it so I don't have any air. I've never had freezerburn and it stays fresh.
I guess it depends on what type of buttercream. I have tried it before, but when I took it out, the icing was gritty! Yuck! I'll bet you'll just have to try it and see if it works for your recipe. I wish it worked for mine, I always make way too much buttercream!
I do this alot...just do like tracey said and make sure the air is all out of it. Thaw it complely and then stir or mix whatever is needed