6
replies
Sangriacupcake
Posted 2 Feb 2011 , 12:18am
post #2 of 7
Yes, you can. But bubbles will develop--either stir briskly or re-beat to help eliminate them. This seems to happen to all my icings when I freeze them.
dst10spr97
Posted 2 Feb 2011 , 4:51am
post #4 of 7
This is a crusting buttercream correct? I attempted to make it but it still seems somewhat soft to the touch. Maybe I didn't use enough sugar.
Sangriacupcake
Posted 2 Feb 2011 , 2:30pm
post #5 of 7
Quote:
Originally Posted by Charmed
thanks sangriacupcake, how long would it be good to keep in freezer? more than a month?
thanks sangriacupcake, how long would it be good to keep in freezer? more than a month?
I had some frozen for about 6 weeks when I broke my ankle and couldn't bake for a while....the icing was absolutely fine. I'm not sure what the upper limit is.
Sangriacupcake
Posted 2 Feb 2011 , 2:35pm
post #6 of 7
Quote:
Originally Posted by dst10spr97
This is a crusting buttercream correct? I attempted to make it but it still seems somewhat soft to the touch. Maybe I didn't use enough sugar.
This is a crusting buttercream correct? I attempted to make it but it still seems somewhat soft to the touch. Maybe I didn't use enough sugar.
Yes, it's a crusting BC. It crusts beautifully for me in about 10 minutes, unless it's a really humid summer day. Maybe you added a lot of liquid?
dst10spr97
Posted 2 Feb 2011 , 7:12pm
post #7 of 7
I am thinking that may be the case. I am going to try again. I love playing around with Icing recipes.
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