This will be a classic post - great to refer back to again and again. I do have a question: I often frost and serve just a single layer of a two layer cake at a time. A regular size cake is too large for us. Ideally it would be great to make a frosting recipe and use only half and then wrap the left over frosting tightly in a container and freeze until I need it. I don't want to frost a cake layer and freeze with the frosting on the cake. I would rather have the flexibility of freezing the frosting separately. Then when I need it, pull out the frosting and use after it thaws. Any suggestion on which type of frosting (if any) would work best?

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