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Freezing Italian Meringue Buttercream

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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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  1. The frosting will be edible but it may not look pretty. I usually double wrap with commercial grade cling wrap and the tin foil or a large freezer bag depending on the size. If you defrost it within 3 months, it is still tasty.

    1. You can do it. Freeze the cake first, then wrap it, so the frosting doesn't get messed up.

      1. Thanks for the advice! Let the experimentation begin... :)