How do I successfully defrost frosting?
I had a lot of extra Whipped Caramel Ganache Frosting (from the Baked Sweet and Salty Cake) which I froze. I'd like to use it this weekend. Any suggestions for how to defrost this successfully?
If this has already been covered elsewhere, please steer me to that thread. (I searched but found nothing on defrosting frosting. But my search skills are not well developed :0)
I defrost buttercream frostings periodically, and each time I have an "Oh Shxx!" moment where I don't think it's going to come back to me. It does come back, and it's as fluffy as ever.
I wouldn't put the frosting in hot or warm water, as you run the risk of the fat (butter most likely) seperating.
Put it in the bowl of a kitchenaide, or just a bowl and use your hand mixer, and let it thaw a bit then whip it back up with the paddle attachment.