I mostly use the Wilton recipe to crumb coat my cakes. Can I freeze the leftover icing? For how long? What if it's tinted? Will the color look strange after it thaws? Last question...what about icing made with butter. Can it be frozen?
Thanks to all who reply.
I've frozen buttercream if I have some left over, even if it's tinted. The color didn't change when I did so. As far as how long it lasts in the freezer, I'm not sure, because if I don't use it within a reasonably soon time, I probably won't, and I throw it away to make room for other things.
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