Freezing Buttercream Frosting

Decorating By pkb Updated 14 Sep 2011 , 8:29pm by pkb

pkb Posted 14 Sep 2011 , 6:19pm
post #1 of 7

I have a huge wedding cake in a couple of weeks. I am wondering can I frost in between the layers and freeze them? I was just looking for ideas on getting a little ahead, if anyone has any...I would love to hear them.
I am also looking for a chocolate frosting that is a very dark brown. I tried adding Brown coloring to my recipe and it turned out a "funky brown". What did I do wrong?
PLEASE HELP!! icon_rolleyes.gif [/b]

6 replies
Unlimited Posted 14 Sep 2011 , 6:42pm
post #2 of 7

You can freeze buttercream. I don't see how freezing the cakes with BC in between the layers will save on any amount of timeit's just as easy to fill during the ice-the-cakes process, so it's up to you to do ahead of time or wait until later when you have all of the icing ready.

You can add black food coloring to get the chocolate frosting that fudgy dark brown color.

kakeladi Posted 14 Sep 2011 , 6:52pm
post #3 of 7

Yes you can fill and fz your cakes if you really think that will save time. It will take a bit longer to defrost the cake so you can ice it.
It sounds like you did not use enough brown food coloring; yes, you can add some black but just a bit. Better to use UNsweetened cocoa in your icing (it can replace part of the powdered sugar - up to 1 cup per 2# batch of icing); then add about 1/4 teaspoon of brown coloring. If it still is not dk enough, then add small amounts of blk until it is to your liking.

kello Posted 14 Sep 2011 , 6:55pm
post #4 of 7

I started using the Hersey's special dark cocoa. It is nice and dark. I've blended it with regular cocoa as well for not so dark icing. It's quite tasty.

pkb Posted 14 Sep 2011 , 8:26pm
post #5 of 7
Quote:
Originally Posted by Unlimited

You can freeze buttercream. I don't see how freezing the cakes with BC in between the layers will save on any amount of timeit's just as easy to fill during the ice-the-cakes process, so it's up to you to do ahead of time or wait until later when you have all of the icing ready.

You can add black food coloring to get the chocolate frosting that fudgy dark brown color.




Thank you for your answer. The reason for icing & freezing them ahead is that I have to travel 4 hours with them, 2-3 days before the wedding. I thought the cake would stay better and be easier to transport.

pkb Posted 14 Sep 2011 , 8:27pm
post #6 of 7
Quote:
Originally Posted by Unlimited

You can freeze buttercream. I don't see how freezing the cakes with BC in between the layers will save on any amount of timeit's just as easy to fill during the ice-the-cakes process, so it's up to you to do ahead of time or wait until later when you have all of the icing ready.

You can add black food coloring to get the chocolate frosting that fudgy dark brown color.




Thank you for your answer. The reason for icing & freezing them ahead is that I have to travel 4 hours with them, 2-3 days before the wedding. I thought the cake would stay better and be easier to transport.

pkb Posted 14 Sep 2011 , 8:29pm
post #7 of 7
Quote:
Originally Posted by kakeladi

Yes you can fill and fz your cakes if you really think that will save time. It will take a bit longer to defrost the cake so you can ice it.
It sounds like you did not use enough brown food coloring; yes, you can add some black but just a bit. Better to use UNsweetened cocoa in your icing (it can replace part of the powdered sugar - up to 1 cup per 2# batch of icing); then add about 1/4 teaspoon of brown coloring. If it still is not dk enough, then add small amounts of blk until it is to your liking.




Thank you for your help.

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