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Freezing batter and or frosting?

post #1 of 19
Thread Starter 
Im mainly a cookier but have added cupcakes also.Those who order my cookies have been ordering cupcakes,I do have minimum orders of 1 dz but they are ordering 2 and 3 flovors leaving me with left of bater was wondering if anyone freezes the batter or icing?
post #2 of 19
I freeze both. I use an all butter American BC but have also frozen a Cream Cheese Frosting.
I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #3 of 19
I freeze my buttercream all the time. I just mix it up again in the kitchenaid once it defrosts. I get compliments how "fresh" my buttercream tastes all the time. I believe that I have read on here that you can freeze batter but im not sure how they do it or how it works
post #4 of 19
Batters and icings freeze quite well. Store in airtight containers, dated and labeled, and defrost in fridge. Stir before using. Batters can be scooped and baked as if they were freshly made.

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post #5 of 19
I freeze my batter as well but I do not defrost it before using it. I just take the ice cream scooper like ice cream then straight into the oven. It turns out just the same as if it were freshly prepared.
post #6 of 19
Quote:
Originally Posted by MimiFix

Batters and icings freeze quite well. Store in airtight containers, dated and labeled, and defrost in fridge. Stir before using. Batters can be scooped and baked as if they were freshly made.



Ditto

(I'm a hobby baker, so I don't bake a lot. I've frozen stuff for months and it turns out perfect.)
post #7 of 19
The cake batters you are freezing are they scratch recipes or box cake mixes?? I still use a cake mix for most of my cupcakes and was wondering if it would freeze ok?
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post #8 of 19
I have frozen cake mix and had no problem. icon_biggrin.gif
post #9 of 19
I freeze my batter and buttercream all the time. For buttercream, I use Sugarshack's recipe. I make a big batch and then portion out the buttercream in 1 or 2 cup increments onto Saran wrap. I roll the Saran wrap up to make a plug. Twist both ends and put in a freezer bag. When I need frosting, I pull out the number of plugs I need, defrost on the counter, snip the end and drop into my piping bag. I've never had to defrost and re-mix.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #10 of 19
Quote:
Originally Posted by sillywabbitz

I freeze my batter and buttercream all the time. For buttercream, I use Sugarshack's recipe. I make a big batch and then portion out the buttercream in 1 or 2 cup increments onto Saran wrap. I roll the Saran wrap up to make a plug. Twist both ends and put in a freezer bag. When I need frosting, I pull out the number of plugs I need, defrost on the counter, snip the end and drop into my piping bag. I've never had to defrost and re-mix.



What do you do if you need a colored BC?
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Started my business legally February 2012! Commercial kitchen and all!
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post #11 of 19
I just tested out freezing batter due to reading this thread and others like it. I mixed up a vanilla batter and a coconut batter on Monday morning and put them each into gallon size freezer bags. This morning (tuesday) I pulled out just enough from each batter to make a mini cupcake. They had BIG domes on them and tasted just as fresh and moist. Now, I know it was only yesterday that I made this batter, but I'm happy to know that they still cooked up after being frozen. I will actually make the whole batch on Friday so we shall see.

I wonder if this can be done with all flavors including red velvet, champagne, and other specialty flavors. I worry that the flavor will deteriorate over time in the freezer. Anyone want to chime in on that?
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Hobby baker for now.....
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post #12 of 19
Bridgette1129~~ If the icing saved in the "bullets" ("plugs") needs to be colored, just defrost and squeeze or scrape out of the plastic wrap into a bowl and color it. I rarely need to re-mix with a mixer unless I have a lot that needs to be a different color.
post #13 of 19
I defrosted some the other week after I froze them a few days beforehand. The cupcakes I made looked and tasted fine, if not great! icon_smile.gif
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For free decorating tutorials and to see my cute creations, please visit my cupcake blog at http://www.cutecupcakeideas.net

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post #14 of 19
I also freeze my stuff all the time! You should have no problem icon_smile.gif
post #15 of 19
I am so glad I saw this I was just wondering myself about freezing icing and batter. Thanks for all the tips!
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