Swiss meringue buttercream

Decorating By LisaNZ Updated 26 Oct 2013 , 5:43pm by Rohini

LisaNZ Posted 24 Oct 2013 , 10:09pm
post #1 of 9

AHi Can someone tell me if u can freezer squid meringue buttercream? If so, for how long n do u just freeze in a ziplock bag? Thanks in advance

8 replies
LisaNZ Posted 24 Oct 2013 , 10:53pm
post #3 of 9

AOh my gosh I didn't even recognise that typo hahaha

BatterUpCake Posted 24 Oct 2013 , 11:39pm
post #4 of 9

It freezes beautifully. Defrost in the fridge then bring to room temp. You have to beat it to bring it back together because it will separate. It will not come back together until it is room temp.

mfeagan Posted 25 Oct 2013 , 12:46am
post #5 of 9
SPCOhio Posted 25 Oct 2013 , 1:23am
post #6 of 9

A

Original message sent by BatterUpCake

It freezes beautifully. Defrost in the fridge then bring to room temp. You have to beat it to bring it back together because it will separate. It will not come back together until it is room temp.

Yep, what she said. I have always made a fresh batch for each cake I was sending out the door for a party, but last week I had a ton left over from doing a smash cake and I tossed it into the freezer. Then my refrigerator (which hasn't really worked in ten months) went 100% kaput on me so I thawed it, whipped it up (while watching curiously to see if it was coming together), and threw it on a cake we ate here at the house. It was delish!

galidink Posted 25 Oct 2013 , 9:48pm
post #8 of 9

AI WAS WONDERING WHAT SQUIDS WAS ?? LOL ,

Rohini Posted 26 Oct 2013 , 5:43pm
post #9 of 9

Hi!

 

Just to add one small tip....if the defrosted, room temperature swiss meringue buttercream doesn't come together when you whip it, take about 1/3 of it and gently heat it in the microwave taking care to make sure that it does not melt. Then add it to the rest and whip again....this usually solves the problem if there is one :)

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