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 Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude