Soooo.. This almost never happens, but I was up REALLY late making a cake and I made WAY too much frosting. It's chocolate so I know I'll use it sometime in the near future, but until then; what is the longest you would store a basic buttercream in the freezer? The recipe is pretty simple (butter, sugar, cocoa, vanilla) if that matters and I would store it in a tupperware. Thoughts and personal experience welcome. Thanks :)
I would put it in a zip top bag and squeeze out as much air as you can. Double bag this way and then put that in tupperware to keep out any off flavors. It should keep it at least 6 mos. Shouldn't get freezer burn doing that and there's so much fat, I think your most likely thing is off flavors but the plastic should protect it from that.
6 months really, that's amazing! I will double bag it before I put it in the tupperwear as you suggest. I shouldn't have to save it more than a month, but those off flavors can be quick and sneaky. Thanks :)
Good luck, I have'nt had any problems doing that. I do have a deep freezer which gets colder than my regular fridge - freezer, but if it's just for a month that should be fine.
I have frozen SMBC , IMBC and ABC for up to 3 months with no problem at all. I try to keep lots of frosting on hand and make up batches whenever I have a chance. I freeze it in those lidded plastic deli pint or quart containers, typically with no flavoring added. When needed, it can then used for any flavor, and the flavorings and additions are all nice and fresh. Leftovers with flavorings already added freeze beautifully as well. (For IMBC and SMBC just be sure to defrost completely before mixing it up again). HTH