T-day emergency -- can I freeze boiled icing to use on Wed.
I am making this cake for T-day: http://cookingbythebook.com/blog/reci... It involves a boiled flour buttercream icing I've never done before.
If it were conventional buttercream I'd make it today and put an airtight container of it in the freezer to ice the cake on Wed evening. But this boiled icing is unfamiliar to me.
Can I freeze away or should I wait until Wed. to make it keeping in mind that I'll be doing pies and a considerable amount of other things on Wed?
Thanks in advance.
Thanks but never mind. I did some searches on freezing bechamel (and this seems to be, more or less, a sweet bechamel) and saw that there's real risk of it separating.
I'll make it tomorrow, hold it over in the fridge until Wed and frost the layers Wed evening.
Happy, warm, successful and delicious Thanksgivings to all the Chowhounds!
You mean the general direction to soften it up by beating and, if necessary, beating it over warm water?
I'm going to experiment with someone's suggestion of icing the layers frozen. Theoretically, at least, that should mean that the layers are firm enough to hold up to some viscous frosting. But, if necessary, I'll warm it up over water.
I suspect I'll see how it works while applying the filling. If I'm not happy with how that works I'll warm the icing or thaw the layers as seems best.
Enjoy the flavors and the company!