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Italian Meringue

Freezing Italian Meringue Buttercream

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Freezing Italian Meringue Buttercream

akalish | Jul 27, 2013 09:34 AM

I've seen so many websites that say it's ok to make a Swiss or Italian MBC and freeze it--just re-whip before frosting your cake. What I can't seem to find the answer to is, is it ok to frost a cake with IMBC and then freeze it? Will the frosting be edible when I defrost the cake or will it be grainy or fall apart? Your expertise would be appreciated, CHOWhounders!

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