How Long Is Butter Cream Fresh In Freezer
Baking By happycoolrains Updated 27 Nov 2018 , 10:00pm by yortma
I have a big pack of buttercream stored in freezer since 28th July. It's being 4 months. Is it okay to use or shall I discard.
Recommendations vary, so I looked at the individual components. Butter can be stored in the freezer for 6 months if unsalted and 1 year if salted. It may still be safe to eat, but may start to pick up a freezer taste after that. Raw eggs can be stored in the freezer for a year (out of the shell). So I would consider it safe to freeze for 6 - 12 months depending on the exact ingredients. Be that as it may, I throw out anything that has been in the freezer for more than 6 months to err on the conservative side. I seal the bc in deli containers, then triple wrap in plastic. I have had no problems (up to 6 months) with any type of frosting (smbc, imbc, abc) , although I re whip and taste to make sure there is no "freezer" taste before using (never so far). You didn't say what type of bc, but at 4 months it should be fine, if it was well wrapped, and well frozen. HTH
I agree w/yortma...I have kept b'cream up to a yr but it did pick up a bit of an off taste as I had only put it in a fzr safe container, but didn't wrap it beyond that. I think wrapping w/plastic wrap/clingfilm then into a heavy fzr weight plastic bag would help.
I have used unsalted butter + margarine + 2-3 tbsp milk + icing sugar and kept it in an air tight container.
Thank you, I have used unsalted butter + vegetable margarine + icing sugar + 2-3 tbsp milk.
I think it should be absolutely fine for 6 months or more.