Hi! I've noticed that a lot of you say that you freeze leftover buttercream to use later. So - I had quite a bit left over from my last batch and put it in a ziploc bag, squeezed all the air out and popped it in the freezer.
Now my question is, how do I go about using it? What's the best way to thaw it? I'm assuming I'll need to rewhip, but at what speed and for how long? Will I need to add any liquid?
Thanks! I'm going to be making a hundred cupcakes for a wedding recipetion at the end of July, so if I can make the frosting ahead of time and freeze it it will save quite a bit of my sanity!

Caet

Actually, I don't rewhip mine at all. I take it out of the freezer, let it sit on the counter for a while, mix by squishing around in the bag and use. I find that it's a little thinner in consistency once its been frozen, but otherwise seems to be fine. I've had it frozen for upwards of two weeks before with no problems.

Actually, I don't rewhip mine at all. I take it out of the freezer, let it sit on the counter for a while, mix by squishing around in the bag and use. I find that it's a little thinner in consistency once its been frozen, but otherwise seems to be fine. I've had it frozen for upwards of two weeks before with no problems.