Im mainly a cookier but have added cupcakes also.Those who order my cookies have been ordering cupcakes,I do have minimum orders of 1 dz but they are ordering 2 and 3 flovors leaving me with left of bater was wondering if anyone freezes the batter or icing?

I freeze both. I use an all butter American BC but have also frozen a Cream Cheese Frosting.

I freeze my buttercream all the time. I just mix it up again in the kitchenaid once it defrosts. I get compliments how "fresh" my buttercream tastes all the time. I believe that I have read on here that you can freeze batter but im not sure how they do it or how it works

Batters and icings freeze quite well. Store in airtight containers, dated and labeled, and defrost in fridge. Stir before using. Batters can be scooped and baked as if they were freshly made.

I freeze my batter as well but I do not defrost it before using it. I just take the ice cream scooper like ice cream then straight into the oven. It turns out just the same as if it were freshly prepared.

The cake batters you are freezing are they scratch recipes or box cake mixes?? I still use a cake mix for most of my cupcakes and was wondering if it would freeze ok?

I have frozen cake mix and had no problem.

I freeze my batter and buttercream all the time. For buttercream, I use Sugarshack's recipe. I make a big batch and then portion out the buttercream in 1 or 2 cup increments onto Saran wrap. I roll the Saran wrap up to make a plug. Twist both ends and put in a freezer bag. When I need frosting, I pull out the number of plugs I need, defrost on the counter, snip the end and drop into my piping bag. I've never had to defrost and re-mix.

I just tested out freezing batter due to reading this thread and others like it. I mixed up a vanilla batter and a coconut batter on Monday morning and put them each into gallon size freezer bags. This morning (tuesday) I pulled out just enough from each batter to make a mini cupcake. They had BIG domes on them and tasted just as fresh and moist. Now, I know it was only yesterday that I made this batter, but I'm happy to know that they still cooked up after being frozen. I will actually make the whole batch on Friday so we shall see.

I wonder if this can be done with all flavors including red velvet, champagne, and other specialty flavors. I worry that the flavor will deteriorate over time in the freezer. Anyone want to chime in on that?

Bridgette1129~~ If the icing saved in the "bullets" ("plugs") needs to be colored, just defrost and squeeze or scrape out of the plastic wrap into a bowl and color it. I rarely need to re-mix with a mixer unless I have a lot that needs to be a different color.

I defrosted some the other week after I froze them a few days beforehand. The cupcakes I made looked and tasted fine, if not great!

I also freeze my stuff all the time! You should have no problem

I am so glad I saw this I was just wondering myself about freezing icing and batter. Thanks for all the tips!

has anyone frozen scratch cake batters? I use both mix and scratch. Box mixes are so forgivable. Even I can't mess those up. But with baking powder etc in scratch recipes I wonder how well they hold up.

I am definitly going to have to try this. It would make things so much easier if I could freeze the batter. Especially for all of us with other full time jobs. This way maybe I won't have to be up until 2am, haha!

I know this question was originally asked in the context of cupcakes, so for those of you who freeze batter, does it also work for cakes too? And I'd also love to hear on the difference in success between freezing mix batter and scratch batter. Thanks guys!

I was curious about freezing batter myself. I wasn't for sure how it would taste the "second time around". Thanks for all the tips everyone!