Yes, Kathyi, absolutely, I do it all the time. I put the frosting in storage containers, label and freeze. When I know I have a cake event coming up, I move the frosting from freezer to refrigerator a day before. When the layers are baking, I take the frosting out and put it on the counter; it needs a couple of hours to temper to be soft. If it's at all separated or has any condensation on it, I put it back in the mixer and whip it for 30 seconds; that's usually all it needs to be just as smooth and spreadable as when it was first made. Susan

• Reply