Ok, hope this isn't a silly question. If I freeze a batch of buttercream, once thawed and I have used what I need, can I re-freeze it? Or how long will it last once it has been defrosted, can it still keep 2 weeks in the fridge (I use the 1/2 marg, 1/2 shortening, 4 cups icing sugar and 2 tbsp milk + flavoring)
Thanks!
I have re-frozen buttercream several times. You will be able to tell when it is no longer any good by the look and smell of it
It helps to place plastic wrap directly on top of the frosting to prevent ice crystals from forming. This freezer burn will shorten the life of the frosting.
Freezing colored frosting saves a lot of work later when you are decorating a cake that just needs a small amount of a color. I always kept red, black, and green in the freezer.
HTH
Michele
Absolutely, you can refreeze!
I mentioned in an earlier thread that I have discovered freezing buttercream in ziplop freezer bags. I just squeeze all of the air out, zip up and lay flat in the freezer. It's quick to thaw out and I can refreeze. It works really well when you have several colors, too much to throw out and not enough to warrant a separate container. I've been thrilled with the results!
I freeze mine too! It makes it so much easier when the icing is already done the day of making the cake
I freeze mine too! It makes it so much easier when the icing is already done the day of making the cake
What about meringue based or boiled buttercreams?
I freeze & refreeze all the time. I lay a double layer of saran wrap on the counter, plop down the buttercream & wrap it up. I then place it in a freezer bag. This is very helpful esp. if you need a small amt. of a certain color (like leaves for flowers).
You can freeze meringue based buttercream - you'll need to re-whip it before you use it after it's thawed.
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