AI need to make several flavors for some cuppies next week and to save time, I'd like to make my SMBC and either freeze or refridgerate it for a few days till I'm ready. How will that work??? Any tips or suggestions or should I not do that?
Make it now and freeze.
When you go to thaw I've tried two different ways that work well. One is to melt down half of the smbc and put it in your mixing bowl and then drop spoonfuls of the frozen smbc in and paddle slowly until it "comes back to life". The second way is to just put the entire bowl into the microwave and go at it in 20 second increments until you get something soft enough to paddle - like getting butter to room temp. I always make smbc in double batches to freeze. It is such a time saver!
AWrap the smb well when you freeze it or it can get freeza taste.
Thank you all!