fussybritches19

January 4, 2011 at 9:07am

I promised everyone at my work (and my husband's work--I like to spread the love of baking as much as possible) that I wouldn't bake anything sweet for the month of January so as not to derail their New Year's resolutions. This blog post is sorely testing that promise since I've always wanted to try an Italian buttercream and you've laid out the steps so wonderfully. And I mean, really, cupcakes don't count, do they? It's not like it's a whole cake... *sigh* How long exactly will the buttercream keep in the freezer? I'd be comfortable using a buttercream from the freezer (as long as it was in a very sturdy, non-porous container) for up to 6 months. Susan
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