Does anyone have preferred methods for freezing BC? What type of container do you use? Can you freeze SMBC or IMBC as easily as Crisco/Butter BC?
i like to freeze my BC in...oh what brand is it...its either ziploc or glad...they make the 1 qurat containers with the dark blue twist off lids.....they work great for me...i usaully make my frosting the day i am going to frost the cake and i usually don't have much left over, so i don't need any bigger of a container...
IMBC is supposed to have a shelf life of...is it 6 months frozen? (Don't quote me on that but I recall that it's good for quite a while...prob. also depends on your freezer).
I use those same glad containers, though oftentimes after it's frozen up for a few hours I'll pop it out of the container and wrap tightly in saran, then back into the container. Just to minimize its exposure to any air at all.
You prob. already know to let your IMBC get back to a good, solid room temp before rewhipping or you'll be in "salvage" mode with that KA waiting for the puddle to magically convert back into icing.
Quote by @%username% on %date%
%body%