Hi everyone, I have two quarts of vanilla bettercream in the freezer that I'm going to be using to make strawberry filling and possibly bettercream light strawberry icing for a 12x3 round cake pan. My question is when should I take the bettercream out of the freezer and would a quart be enough for the filling, borders and icing of entire cake. I also concern whether or not this type of cream would crust or if it would just be smooth, which is not a problem for me cause I can use another type of icing without the milk and do the borders and roses with. I'm only doing a test run with two different types of recipes and see which of two comes out the best, then that is the one I'm going to be using for the actual event cake. I still have a 16x3 test run to do as well same everything, just awaiting for my supplies to arrive, which I can't understand why merchandise takes so long to receive when being shipped either Fedex or UPS not counting how expensive for shipping & handling. Thanks for your help and I greatly appreciate it. Have a great day/night. 
Quote by @%username% on %date%
%body%