Buttercream frosting often helps cakes stay moist when they are frozen. It is a good idea to label your cakes with the date you put it in the freezer. This allows you to easily keep track of how long it has been in there and avoid it from accidentally being thrown out. This helpful video tutorial will show the steps you need to take to get your cake properly stored to be frozen and what you need to do to get it ready to thaw out to eat.
It is a tradition amongst many brides and grooms to save the top tier of their wedding cake for their one-year anniversary. This tradition is a way of celebrating your marriage with a delicious memento from your wedding day.
If you are planning to save the top tier of your wedding cake, you will want to freeze your cake as soon as possible after your wedding. Just like with other cakes, you will want to completely freeze it before covering it up. In addition to plastic wrap, you can also store your cake in an airtight container or a box.
Though it is safe to store your cake for up to a year, it might have a slightly stale taste. Depending on the type of cake, some will hold up better than others. Once you decide to eat your cake, you will need to plan ahead to give it enough time to let it thaw. To properly let it thaw, place it in the fridge for twenty-four to forty- eight hours.
Then, if you are able to wait before devouring it, let it sit at room temperature for two to three hours. Transferring your buttercream frosted cake from the freezer to the fridge will safely let it thaw out.
Placing it out of the fridge for two to three hours will allow it to reach room temperature. Buttercream frosting holds up well when being frozen on a cake. Buttercream is rich and sturdy, which is why it holds up well in the freezer. It is made with a type of fat, such as butter, margarine or shortening, milk, and powdered sugar. Milk is often substituted for cream. And the mixture of these simple ingredients turns into something heavenly, capable of taking any cake or cupcake to the next level.
If you have mastered the art of American buttercream, you may try out other popular buttercream variations. These include buttercream made with egg whites Swiss and Italian buttercream and French buttercream made with egg yolks. Another variety for experienced bakers is German buttercream — buttercream made with custard.
In a word, buttercream is your oyster. The true buttercream frosting is always creamy and rich. It has the perfect fluffy texture that adds the very necessary light layer to baked goods. Not only can you add all the different colors to it and use it to decorate cakes and cupcakes but also use it as a filling. Buttercream whisked by hand is a lot of effort and letting excess buttercream go to waste would be a shame. Luckily, you can freeze buttercream.
The contact between buttercream and air in the container is not recommended. Additionally, you have to make sure that the lid of your container seals perfectly. Otherwise, the buttercream will absorb odors which will deteriorate its quality. When using a container, we recommend wrapping it with a layer of food wrap just to make sure that your frosting is safe.
Tip: You can freeze smaller portions of buttercream in food wrap. Cut out a piece of food wrap, put a scoop of buttercream on the plastic wrap, roll, and twist the ends to secure the frosting in the wrap. It may take a large amount of frozen buttercream up to 48 hours to defrost.
To use frozen buttercream, transfer it from the freezer into the refrigerator and let it sit there until the frosting has softened. This is a key step as drastic temperature changes will majorly affect the consistency of thawed buttercream. It is good to place the container or bag with buttercream on a plate to avoid water leaking everywhere in the fridge. Once the buttercream is all defrosted, take it out of the fridge and let it come to room temperature.
Another reason why it is always good to let buttercream frosting come to room temperature is that it is much easier to work with especially when you are going to use it for decoration purposes. As an Amazon Associate, I earn from qualifying purchases. First you just want to lay down a piece of plastic wrap. Once you lay down a square of it, just drop a couple blobs of buttercream on top. Just plop down about a cup or cup and a half. You can then just pop them into a freezer ziplock bag, squeeze as much air out as you can, label the bag and then pop them in the freezer.
When you get ready to use it, just pull it out of the freezer, unwrap it and pop it in a bowl. Cover bowl with plastic wrap, or my favorite press-n-seal wrap, and then just let it defrost on the counter. Make homemade cookies or grab yourself some premade cookie dough like I did, bake, add buttercream and another cookie.
So good! You can add a bit more milk or cream to your buttercream icing and thin it down just a little, or just heat your buttercream up a bit in the microwave. You can either spread it on sugar cookies, or just dunk the top of the cookies into the icing glaze. Yes, I know that cinnamon rolls usually come with that little container of icing, but seriously…is that ever enough? Grab your leftover buttercream, add a touch of cinnamon to it, heat it up, just slightly, and drizzle it over your cinnamon rolls.
Go and check out the recipe here: Peanut Butter Truffles. Another idea is to make buttercream mints. Check it out here: Homemade Butter Mints.
You can either spread it onto the top of your brownies as it is, or heat it up a bit and then just drizzle your brownies. Grab your leftover chocolate buttercream, heat it up slightly, then drizzle over vanilla, chocolate, or just about any kind of ice cream you want. I LOVE doing this. So, use that leftover buttercream as a fruit dip. You could even mix it with some marshmallow fluff and dip away.
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