Freezing Imbc

Decorating By Kahuna Updated 13 Feb 2007 , 10:59pm by Kahuna

Kahuna Cake Central Cake Decorator Profile
Kahuna Posted 13 Feb 2007 , 7:22pm
post #1 of 4

Wondering if I can do this. I have seen other recipes in "The Cake Bible" that you can freeze, I've been using Martha's IMBC and am wondering if I can freeze that. I have a large order for April and would like to get as much done as possible before hand. Anyone tried this?

Thanks,

Sue

3 replies
chleonard Cake Central Cake Decorator Profile
chleonard Posted 13 Feb 2007 , 7:36pm
post #2 of 4

i believe you can freeze IMBC for a few months (3?)
I have frozen it with no problem. just let it defrost completely (it will take a while) and then once at room temperature re-whip it, so it returns to its nice silky texture.
good luck!

ShirleyW Cake Central Cake Decorator Profile
ShirleyW Posted 13 Feb 2007 , 8:06pm
post #3 of 4

I do it all the time with good results. It really does have to be at room temperature when you rebeat it though, if it is still icy cold it wants to separate and you will see liquid at the bottom of the bowl. Even then it will still come together and be fluffy, it will just take beating it longer. Use your paddle attachment when you rebeat, the whisk will make air bubbles.

Kahuna Cake Central Cake Decorator Profile
Kahuna Posted 13 Feb 2007 , 10:59pm
post #4 of 4

Thanks for the help, this will be a huge advantage for the April order if I can make it ahead of time! I appreciate the advice.

Sue

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