Step-by-Step Freezing Instructions
- Freezer bag (quart for small amounts, gallon for larger amounts) with zipper closure
- Large cookie scoop (for filling the bag)
- Pen or permanent marker (for labeling the bag)
1. Fold down the opening of freezer bag so that the zipper is facing out.
3. Gently squeeze the extra air out of the bag and seal it closed.
4. Place the bag on its side and flatten it out with your hand, pushing the buttercream frosting out to all four corners so that it takes the shape of a square patty.
5. Label and date the bag with a pen or permanent marker.
6. Place the bag on a flat surface in the freezer.
7. Once the buttercream is frozen into squares, it can be stacked or stored upright to consolidate space.
Step-by-Step Thawing Instructions
1. Remove the bag of buttercream frosting from the freezer and place it on a dish towel to defrost at room temperature.
2. Once it’s soft, squeeze the buttercream away from the bottom crease of the bag.
3. Cut off the crease with a pair of scissors.
4. While holding the bag over a bowl, begin folding the zipper part down like a tube of toothpaste while squeezing the buttercream out of the bottom of the bag.
5. With a spatula, mix the buttercream frosting lightly in the bowl before use.
If you only need a little bit of buttercream frosting, open the bag and remove what you need using a small or medium cookie scoop (1-2 oz size). Then re-seal the bag and return it to the freezer.
The buttercream frosting shown here is American style chocolate and vanilla buttercream. The bag labeled “crumb coat” contains second generation buttercream frosting that may be used as crumb coat or as the base to make cake fillings.
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