Barb at King Arthur

October 8, 2023 at 10:15am

In reply to by Lindsay (not verified)

Hi Lindsay, we haven't tried this and we're not quite sure how the roux will hold up in the refrigerator in terms of texture. It may be more difficult to incorporate later in the process. Another consideration is you'd have to store the roux in the refrigerator and allow it to come to room temperature before adding the butter.  Another approach would be simply to make a larger batch of Ermine frosting, which could be stored in the refrigerator for up to a week. Ermine frosting can also be frozen. To use, allow to come to room temperature and then rewhip. 

Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.