I'm making a batch of chocolate cupcakes with ganache filling, and need to freeze them for about 10 days.
I was all set to freeze them iced - classic buttercream, just butter and icing sugar. A lady at a baking school advised me that it would be absolutely fine to do that.
Then this morning while chatting about it with my daughter, she suggested freezing only the cupcakes and adding the icing the day before I need them, because icing can sweat when thawed.
Time wise it's better to get it all done now, but I'm having second thoughts about this whole sweating issue. Overthinking things, as usual!
I've scoured the boards and the internet, but I have no clear idea if it's really a problem or not.
Any advice on this?
Updated 2 years ago | 1
Updated 2 years ago | 13
Updated 1 year ago | 16
Updated 11 months ago | 6
Updated 7 months ago | 5