Far In Advance...

Baking By Kellbella Updated 22 Mar 2014 , 10:48pm by Kellbella

Kellbella Posted 21 Mar 2014 , 5:59pm
post #1 of 5

AI need to make several flavors for some cuppies next week and to save time, I'd like to make my SMBC and either freeze or refridgerate it for a few days till I'm ready. How will that work??? Any tips or suggestions or should I not do that?

4 replies
AnnieCahill Posted 21 Mar 2014 , 6:36pm
post #2 of 5

Make it now and freeze. 

Pastrybaglady Posted 22 Mar 2014 , 8:18am
post #3 of 5

When you go to thaw I've tried two different ways that work well.  One is to melt down half of the smbc and put it in your mixing bowl and then drop spoonfuls of the frozen smbc in and paddle slowly until it "comes back to life".  The second way is to just put the entire bowl into the microwave and go at it in 20 second increments until you get something soft enough to paddle - like getting butter to room temp.  I always make smbc in double batches to freeze.  It is such a time saver!

Danilou Posted 22 Mar 2014 , 10:34am
post #4 of 5

AWrap the smb well when you freeze it or it can get freeza taste.

Kellbella Posted 22 Mar 2014 , 10:48pm
post #5 of 5

Thank you all!

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