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Hi
Can someone tell me if u can freezer squid meringue buttercream? If so, for how long n do u just freeze in a ziplock bag?
Thanks in advance
i don't think the squids would like it 
jkjkjkjkjk
i'm a typo queen--don't mind me--i've typo-ed so much my typos look correct anymore--i just couldn't resist--
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and for swiss meringue bc--yes you could freeze it--but i think the beauty of it is to use it as fresh as possible--
It freezes beautifully. Defrost in the fridge then bring to room temp. You have to beat it to bring it back together because it will separate. It will not come back together until it is room temp.
A
Original message sent by BatterUpCake
It freezes beautifully. Defrost in the fridge then bring to room temp. You have to beat it to bring it back together because it will separate. It will not come back together until it is room temp.
Yep, what she said. I have always made a fresh batch for each cake I was sending out the door for a party, but last week I had a ton left over from doing a smash cake and I tossed it into the freezer. Then my refrigerator (which hasn't really worked in ten months) went 100% kaput on me so I thawed it, whipped it up (while watching curiously to see if it was coming together), and threw it on a cake we ate here at the house. It was delish!
Hi!
Just to add one small tip....if the defrosted, room temperature swiss meringue buttercream doesn't come together when you whip it, take about 1/3 of it and gently heat it in the microwave taking care to make sure that it does not melt. Then add it to the rest and whip again....this usually solves the problem if there is one :)
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