# Freezing extra cake frosting?

**URL:** <https://boards.straightdope.com/t/freezing-extra-cake-frosting/617163>\
**Category:** Cafe Society\
**Created:** [March 29, 2012, 2:42pm UTC](https://boards.straightdope.com/t/freezing-extra-cake-frosting/617163 "2012-03-29T14:42:30Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Mama\_Zappa](https://avatars.discourse-cdn.com/v4/letter/m/71e660/32.png) [@Mama\_Zappa](https://boards.straightdope.com/u/Mama_Zappa)\
**Post date:** [March 29, 2012, 2:42pm UTC](https://boards.straightdope.com/t/freezing-extra-cake-frosting/617163/1 "2012-03-29T14:42:30Z")

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I made a double batch of cupcakes this week. I made the frosting yesterday and had a lot left over - probably enough for another batch of cupcakes.

The recipe is a “swiss meringue buttercream”, which means you take egg whites and sugar, and cook them for a couple of minutes over boiling water, before pouring into the stand mixer’s bowl and beating them until fluffy and mostly cooled (then you add in the butter and flavorings).

Not having any immediate plans to make more cakes, I scraped it all into a zipper bag and froze it. Will it still be usable? It was in the fridge for a bit before that and it seemed to be pretty solid at that point (well, the texture of refrigerated butter).

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**Author:** ![Kimstu](https://avatars.discourse-cdn.com/v4/letter/k/ecd19e/32.png) [@Kimstu](https://boards.straightdope.com/u/Kimstu)\
**Post date:** [March 29, 2012, 7:31pm UTC](https://boards.straightdope.com/t/freezing-extra-cake-frosting/617163/2 "2012-03-29T19:31:50Z")

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[This recipe](http://thebakingpan.com/recipes/frosting/swiss-meringue-buttercream.html) says that freezing it should be okay.

I’d imagine you might need to re-beat it after thawing to get the creaminess back, though.

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**Author:** ![Mama\_Zappa](https://avatars.discourse-cdn.com/v4/letter/m/71e660/32.png) [@Mama\_Zappa](https://boards.straightdope.com/u/Mama_Zappa)\
**Post date:** [April 12, 2012, 1:16pm UTC](https://boards.straightdope.com/t/freezing-extra-cake-frosting/617163/3 "2012-04-12T13:16:30Z")

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> [@Kimstu](#):
>
> [This recipe](http://thebakingpan.com/recipes/frosting/swiss-meringue-buttercream.html) says that freezing it should be okay.
> 
> I’d imagine you might need to re-beat it after thawing to get the creaminess back, though.

Forgot to reply before, but thanks! And it makes sense that it would need to be re-beaten.

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**Author:** ![AllShookDown](https://avatars.discourse-cdn.com/v4/letter/a/d9b06d/32.png) [@AllShookDown](https://boards.straightdope.com/u/AllShookDown)\
**Post date:** [April 13, 2012, 1:50am UTC](https://boards.straightdope.com/t/freezing-extra-cake-frosting/617163/4 "2012-04-13T01:50:01Z")

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I’ve frozen Swiss buttercream before with excellent results.