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Can I refreeze buttercream frosting?

post #1 of 13
Thread Starter 

It is made with hi ratio shortening.  I made a large amount, took out what I needed once it defrosted and then put int he refrigerator while I finished the cake and left it in there overnight and others a few days longer.  Can I refreeze it?

 

Part 2- how in the world do I determine just how much frosting I need for to pipe my borders? I always make/ color  too much.  Can I refreeze that?

post #2 of 13

I personally would NOT refreeze it.  If any dairy whatsoever is in it, you run the risk of growing bacteria from the breakdown of the proteins.  When in doubt, throw it out.

post #3 of 13

Many, many of us have fzn b'cream w/o problems.  Today way too mamy people are germ phobics and worry the world sick instead of making them sick.,

What you made is fine to be fzr until use.

As to knowing how much to make the rule of thumb is one batch of icing using 2#s of sugar for each 1 cake mix used.  Know ing how much to color for each decoration is harder to judge and you will get the hange of it as you do more and more cakes :)

post #4 of 13
Quote:
Originally Posted by kakeladi View Post

Many, many of us have fzn b'cream w/o problems.  Today way too mamy people are germ phobics and worry the world sick instead of making them sick.,

What you made is fine to be fzr until use.

As to knowing how much to make the rule of thumb is one batch of icing using 2#s of sugar for each 1 cake mix used.  Know ing how much to color for each decoration is harder to judge and you will get the hange of it as you do more and more cakes :)

I agree with you on this one. All the sanitizing of everything just makes immune systems lazy, and then when a germ comes by, the old lazy immune system doesn't know what to do. 

 

That is not to say I don't sanitize EVERYTHING in my bakery, because I do, and I am very careful with hand washing if I answer the phone, or touch my hair or face or apron, or oven mitt, but when I am cooking for my husband and kids, I am way less careful, and my kids very rarely get sick, and get perfect attendance at school. I serve week old left overs, and I eat food that has been left out overnight, too. Room temperature pizza is great for a quick snack when running out the door,  ;-)

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post #5 of 13
I'm probably the least germophobic person in this entire country (well I am European after all!) and I don't refreeze anything I've previously defrosted. I can't say why, just the way I was raised, and my mother cared less about germs than I do.
elsewhere.
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elsewhere.
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post #6 of 13

I'm the same as kikiandkyle, I never refreeze anything that has been previously frozen, never even considered it actually, simply because my mother never did. lol

Letting food get cold than warm does provide a happy little place for bacteria though. If it's for yourself, I wouldn't worry too much, I wouldn't do it for a customer though.

 

As far as how much to use, I still get it wrong all the time!

post #7 of 13
Thread Starter 

Thank you so much.  That is how I am - I never refreeze what has come to room temperature.  But this one made me question it, because of what it is made of- shortening, sugar and water.

Will toss it and start freezing in smaller containers.

post #8 of 13
Quote:
Originally Posted by pamalbake View Post

Thank you so much.  That is how I am - I never refreeze what has come to room temperature.  But this one made me question it, because of what it is made of- shortening, sugar and water.
Will toss it and start freezing in smaller containers.
I would leave that out for 6 months on the counter, no problem. Haha
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post #9 of 13
Is it a shortening only -- no butter recipe? If it doesn't have any butter, I'd re-freeze it. But if it has butter, grab a spoon so it doesn't go to waste! !! icon_smile.gif
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #10 of 13
Thread Starter 
I have it in the refrigerator lll put it in the cake practice bin.
I have a client cake in 2wks but think I need to make fresh.
It does have cream cheese in one, all shortening in another and half butter and half shortening in the other ( several different colors from different recipes ).
Thanks for the help.
post #11 of 13
Chuck the cream cheese version.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #12 of 13

^^^^^ agreed. I wouldn't even chance eating that...that says something.

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #13 of 13

Oh definately chuck the cr ch one if not all of it.  And in the future put your thinking cap on :)  Yes, we ALL have made somekind of similar mistake along the way so don't feel too bad about it.  Just make it a learning experience.

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