I have lots of butter that expires in two weeks. I have no time to bake so can I freeze the buttercream I make today and it be the same out of the freeze? I will be making Buttercream Dream.
Not sure what Buttercream Dream is but I do freeze left over butter cream icing, guess it depends how long you intend to freeze it.
Until about March. So two months. I won't have time for the big batch I need to make. So all efforts will be towards the cake is my idea
You can also freeze the butter and then pull it out when you need it to make icing.
I have made IndyDeb's recipe for several years now and it freezes very well. I just used some for a last minute family birthday cake and you couldn't tell the difference from fresh made and frozen.
I was nervous about freezing the butter then defrosting.. I heard it wasn't good for baking. Have you done it? I'd much rather do that!
I've done it all my life with no problems at all. We had a family of 7 when I was growing up, and always had bread, butter and milk in the freezer for backups when we started to run out of those essentials. We could not taste any difference at all. I have never noticed any problem with baking using defrosted butter. I defrost it in the refrigerator before taking it out to come to room temp. But if I get a really last minute order, then I defrost it on the counter with no change in taste or in the structure of the butter itself.
Thank you so much
I buy lots of butter on sale and freeze it - absolutely no difference than unfrozen butter in baking, icing etc.
However I also freeze buttercream - I just put it in a tub, lay a layer of cling wrap right on the surface of the icing, then put the lid on and stick it in the freezer - thaws fairly quickly right on the counter.