Is it worth making a large batch of SMBC and refrigerate or freeze the extra for future use? or is it just more of a pain to have to reconstitute it? I love to have icing on hand so I'm not always making small batches which really absorbs a lot of time. I'm trying to gear up to eventually launch my business so am trying to find ways to save time. Thanks for your input!
You don't want to refrigerate SMBC for any longer than overnight, as the butter in it will pick up even the least detectable of food odors.
It freezes beautifully, but you must whip it back up before use.