I would like to make some BC ahead of time and save myself the hassle and hecticness of getting it ready every time I want to make a cake. ( I have 2 small children so any time saved is a great help ) So I have a few questions. (also, I use a half butter, half crisco recipe)
1: Can I make it and freeze it?
2: If so, how long?
3: again if so, how do I store it?
4: I know I'll need to re-whip it, but will I need to add more milk?
Sorry about all the questions, but I'm still really new at this LOL
Thanks ladies!
I'm not sure about freezing...but it keeps well in a air-tight container in the fridge for 2 weeks. I ususally make mine up a couple of days in advance and rewhip it without adding anything to it. Only if it seems to have dried out a bit do I add more milk.
I freeze mine all the time...especially the red and black.
Thank you guys so much! You've been a great help. Not to mention how much time you are going to save me 
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