Freezing Buttercream

Decorating By HeavenKidane Updated 12 Jul 2011 , 8:12pm by TexasSugar

HeavenKidane Posted 12 Jul 2011 , 6:32pm
post #1 of 4

Hello everyone,

I've just recently started baking for friends and family, i always bake from scratch and i have always used fresh buttercream on my cakes. i recently made a cake for my sister, and had way to much buttercream left over, i put the buttercream in a container and then in the refrigerator it was made on june 18. I then read a post saying that i should freeze leftover buttercream; well i then put my buttercream in the freezer on the 29th of june. I always make my buttercream with half butter and half shortening and i also use milk instead of water. i guess my question is, can i still use my buttercream? is it safe to use on a cake i plan to make this week for my family? please help

Thank you,

3 replies
TexasSugar Posted 12 Jul 2011 , 6:46pm
post #2 of 4

It should be fine. Thaw it and and smell it. If it smells fine taste a bit of it.

Most butter creams that use crisco/butter and powder sugar can be left out on the kitchen counter, kept in the fridge for weeks and even longer in the freezer.

HeavenKidane Posted 12 Jul 2011 , 6:58pm
post #3 of 4

Thank you so much Texas Sugar, i really appreciate the good advice.

TexasSugar Posted 12 Jul 2011 , 8:12pm
post #4 of 4

You are welcome.

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