Meringue Buttercream And Freezing

Decorating By Walls1971

Walls1971 Posted 25 May 2010 , 12:38pm
post #1 of 1

I freeze my extra IMBC all the time and its been my experience that sometimes I have to re-beat it before using it and sometimes I don't (I'm not sure what I do differently during thawing, if anything at all. . . I always put it in the refrigerator for a day and then bring to room temp). I was wondering if anyone has filled/frosted a cake with IMBC and then frozen it. When thawed, did the BC separate? Was it fine?

I'm thinking it will be okay, but I just wanted to see if anyone else has already done it and what your experience was. Thanks!

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