Freezing Italian Meringue Buttercream
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!