Originally Posted by messy1
I freeze the icing all the time. I freeze the piping bags too. I take the tip off, cover the end with saran wrap and place the bags in a ziploc bag to be put in the freezer. I get them out and massage them when they have thawed and they are fine. The glace icing goes into tupperware and into the freezer. I take it out, thaw, stir and use alone or add it to the new batch if it is the same color. I have not had any problems with the taste. Of course, I just make cookies for my family and friends...nothing professional so I don't have as much pressure for the cookies to be perfect. Don't throw that icing away....
I do the exact same thing! Perfect when I have an order that will be repeated in the near future, but not near enough to save the icing in the fridge. I had a small amount of bleeding from previously frozen orange onto new white recently, but it was so minor that only I noticed it and only when very close up - I'm pretty darn picky about this. My previously frozen icing wasn't quite up to room temp when I used it so I think that may have contributed in some way.