Frozen Batter Question

Baking By crazydoglady Updated 27 May 2011 , 2:55pm by V_Dizzle

crazydoglady Posted 10 May 2011 , 3:30pm
post #1 of 24

i've gotten very good results with baking batter that has been frozen but haven't tried it with batter that has been frozen for more than two days.
has anyone been successful in freezing it for a week or more?
thanks!

23 replies
n_jean Posted 11 May 2011 , 1:58pm
post #2 of 24

I will try it tomorrow... I froze batter last Friday as I made an entire batch of Smores cupcakes and I didnt really need a hundred million cupcakes... DH ate about a dozen or more in one day!!!! icon_biggrin.gif

jsc2010 Posted 11 May 2011 , 2:18pm
post #3 of 24

I've never heard of freezing batter, would LOVE to know your results. Do you do it with WASC batter or from scratch?

crazydoglady Posted 11 May 2011 , 2:24pm
post #4 of 24

jsc2010 - you can freeze any excess batter and then use it later. you just scoop the frozen batter into liners and bake. i make mine from scratch but have heard it works just as well with box and doctored batter.
n_jean - i'm looking forward to hearing about your result - thanks!

jsc2010 Posted 11 May 2011 , 2:28pm
post #5 of 24

Oh I will have to try this out. This will be so much better when I have a cake tasting. My family loves eating leftover cake but all that cake takes a toll on the waistline! lol!

SarahBeth3 Posted 11 May 2011 , 2:58pm
post #6 of 24

I've never frozen cake batter but after reading this am thinking it would be very helpful. I'm going to try it! n_jean, let me know how your cupcakes taste tomorrow! I'd love to know if I can freeze for about a week.

Cohaja12 Posted 11 May 2011 , 3:28pm
post #7 of 24

I used WASC batter that had been in freezer for 2 weeks. Did a side by side comparison with the family and no one could tell the difference between them (taste or texture).

I scooped it frozen into cupcake liners...didn't even let it thaw. I'm impatient like that icon_wink.gif

n_jean Posted 11 May 2011 , 5:20pm
post #8 of 24

I did have another idea though, if you do freeze the batter, freeze it in a gallon sz baggie so you can just snip the end off and it goes in cupcakes so much easier, and no dishes...

Wish I would have done that with this one!

SarahBeth3 Posted 11 May 2011 , 10:05pm
post #9 of 24

n_jean, super smart idea! Love it! Thanks!

n_jean Posted 12 May 2011 , 9:46pm
post #10 of 24

After baking the batter I had frozen it worked out even better! I had issues with the cupcake terring away from the linner and after frozen it stuck like it is supposed to. I was happy! icon_biggrin.gif

Dustbunny729 Posted 13 May 2011 , 4:23pm
post #11 of 24

Great idea, but please clarify a couple of things.

Do you freeze the batter in the cupcake liners and let it thaw out before baking? Won't the liners become wet during thawing?

Dodrill, you scooped the frozen batter into the liners. How did you adjust your baking time and again, didn't the liners become wet?

ljslight Posted 13 May 2011 , 4:46pm
post #12 of 24

I have frozen both box and scratch batter. It does great.
I have kept ot frozen for up to 3 months and it works just as new.
I always freeze my left over batter.
Once I used it all and made a marble cake. It tasted wonderful! thumbs_up.gif

crazydoglady Posted 13 May 2011 , 4:49pm
post #13 of 24

i've scooped the frozen batter directly into the liners and immediately put them in the oven. it takes a few minutes more to bake. i've had great results.

Dustbunny729 Posted 13 May 2011 , 4:59pm
post #14 of 24
Quote:
Originally Posted by crazydoglady

i've scooped the frozen batter directly into the liners and immediately put them in the oven. it takes a few minutes more to bake. i've had great results.


Crazydoglady, I'll have to give your method a try! I have frozen batter before, let it thaw, given it a stir and then filled my liners. The result was tons of air bubbles in the batter and in the finished cupcake. Your way will save a lot of time, too! I won't have to wait for the batter to come to room temp. Thank you!

crazydoglady Posted 13 May 2011 , 5:41pm
post #15 of 24

good luck dustbunny ! i wish i could take credit for this method but i found it on this website.

crazydoglady Posted 13 May 2011 , 5:43pm
post #16 of 24

thanks ljslight! that's really good to know !!!

Dustbunny729 Posted 13 May 2011 , 9:57pm
post #17 of 24

Thanks cdl, I read the same thread last year and was thrilled to know I could freeze batter, but had the problem with the air bubbles. Thanks to your post, I can scoop out the frozen batter and eliminate the bubbles!

franstroud Posted 17 May 2011 , 4:06pm
post #18 of 24

I teach culinary arts and we have been doing lots of cupcakes for end of the year events. We made and froze our batter. This is wonderful!!
It is so easy to use portion scoops to fill the liners with just the right amount of batter. No spills to clean up. Makes just right cupcakes. Thanks for the idea.

GrandmaG Posted 20 May 2011 , 7:13pm
post #19 of 24

This is such a time saving idea! I tried it with a scratch mix. It was the consistency of ice cream so scooped out beautifully. It was actually easier than scooping the just mixed batter. Thank you for posting this!

MissyTex Posted 22 May 2011 , 11:51pm
post #20 of 24

I've never frozen cake batter. If I wanted to use it for a cake rather than cupcakes, would I just thaw it and pour it in the pan? If I froze it directly in the pan for later baking should I thaw it before baking? Thanks

GrandmaG Posted 23 May 2011 , 12:12am
post #21 of 24
Quote:
Originally Posted by MissyTex

I've never frozen cake batter. If I wanted to use it for a cake rather than cupcakes, would I just thaw it and pour it in the pan? If I froze it directly in the pan for later baking should I thaw it before baking? Thanks



If you froze it in the pan you wouldn't have to thaw it.

barico Posted 25 May 2011 , 12:42pm
post #22 of 24

ok, so after I have frozen the batter, I can "scoop" it out...like an ice cream scoop so it will look like a ball sitting in the liner? If so, that sounds like an awesome way to bake cupcakes. Any particular size scoop for frozen? Just trying to figure out how full the liner should be when filling it with a more solid substance.

sweetbeesbakeshop Posted 25 May 2011 , 2:43pm
post #23 of 24

I am making some cupcakes tonight, only need 12-recipe makes around 24-30 cupcakes1 I'm going to try my hand at freezing them!!!

V_Dizzle Posted 27 May 2011 , 2:55pm
post #24 of 24

I baked frozen cupcake batter last night for the first time, went straight from frozen to the cupcake liners-added 5 extra minutes to baking time. WORKED LIKE A CHARM! I'm so excited

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