HI,
I want to know if WBH BC can be frozen? I'm going out of town to visit a friend this weekend & her dh's bday is later this week. They're celebrating next weekend but I won't be able to make it & was wondering if I can make him a cake while I'm there & they can freeze it to serve at their party?
Has anyone frozen a cake iced in WBH BC before? I would think it would be ok but just wanted to know if anyone has experience with freezing this BC.
Thanks!
Ok, I found a discussion on the wilton board about this, and in the recipe it states that it can be refridgerated for up to 2 weeks. shouldent it be the same if its on a cake? Im not being smart I jsut dont know, lol. What is this stuff like? Why would you use it instead of regular bittercream? just curious....
huggs
Val
Oh, heres the link, its like the 12th one down....
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=78928
Kay's butter cream will freeze well, for sure. I have done it before with no prob.
I don't know about house buttercream.
Just be careful if you have humidity, if you have colored icing or decorations, it's possible you could have color running if there is a lot of condensation.
Maybe if you box it up let it defrost in the box you won't have that prob.
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