I have had a batch of sugarshack icing in my freezer for nearly 1 year. What are thoughts on wether this is still good or not.....also, can it be used immediately upon thawing or should it be put into the mixer? Don't have much experience using this......if i want to pipe dots or borders, is it necessary to add more 10x sugar? TIA
I would scrape off and discard the outer half inch to remove crusted freezer-dried material.
Then let it warm up to room temperature to assess.