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Freezing butter cream......

post #1 of 9
8/23/07 at 3:27pm
Thread Starter 
can I refreeze b/c I made alot about two weeks ago and I took it out so I could use but its green and I did not need that much so I was wondering can I put it back in the freezer?
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post #2 of 9
8/23/07 at 5:07pm
I freeze bc and defrost for my family to use later. I have found with mine that you have to let it defrost at room temp--no cheating with the microwave. Then i whip it real quick with the mixer to give it it's original fluff and to mix the extracts and colors back in--mine tends to weep a bit after it thaws. Hope that helps!

Whoever said money doesn't buy happiness never shopped in my bakery.

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Whoever said money doesn't buy happiness never shopped in my bakery.

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post #3 of 9
8/23/07 at 5:13pm
Refreeze away.... it will be fine. I would recommend rewhipping it, once it is COMPLETELY defrosted.
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post #4 of 9
8/23/07 at 5:30pm
Thread Starter 
ok so I froze it once and will freeze again and that will be ok.


Thanks!!!!!
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post #5 of 9
8/24/07 at 10:00pm
I use the Crusting BC on this site. Will that be ok to freeze and/or refreeze? What do you freeze your BC in?
Nobody can make you feel inferior without your permission.
-Eleanor Roosevelt-
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Nobody can make you feel inferior without your permission.
-Eleanor Roosevelt-
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post #6 of 9
8/25/07 at 7:05am
I freeze mine in airtight plastic containers. If your container isn't full, you might want to put plastic wrap on top of the BC itself just keep air off of it and prevent ice crystals.
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post #7 of 9
8/25/07 at 10:00am
How long will it freeze well?
Nobody can make you feel inferior without your permission.
-Eleanor Roosevelt-
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Nobody can make you feel inferior without your permission.
-Eleanor Roosevelt-
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post #8 of 9
8/29/07 at 2:28pm
I make a crusting bc, and it keeps really well for several months. Just make sure it's sealed well so you don't end up with ice crystals on it. I just re-whip before using. I have found that over time, the flavoring tends to weaken though, so when I beat it I put just a touch more almond and butter flavors in it.

Whoever said money doesn't buy happiness never shopped in my bakery.

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Whoever said money doesn't buy happiness never shopped in my bakery.

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post #9 of 9
11/10/12 at 6:42pm

I have the crusting butter cream on my frozen cakes. I used impression mats for some, but need to add the impressions to another post-defrost. Odd question, but will it re-crust? If not, what can I do?

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