So I have 100 cupcakes in my freezer and 3 different kinds of IMBC in my freezer as well. I plan to frost everything tomorrow night and serve Saturday afternoon.
I thought that if I unwrap and thaw the cupcakes on the countertop tomorrow morning they should be ready to frost by evening.
When and how should I thaw all that buttercream? Should I put it in the fridge tonight then move to the counter? Should I go straight to the counter?
Right now the buttercream is in three large tupperware-type containers. Should I thaw with the covers on or off?
I know that the buttercream needs to be completely at room temperature before I rebeat it.
Also, I’m planning to pipe onto the tops of the cupcakes, so I don’t want to add any liquid that might make it loosen up to much to pipe well. Flavors are vanilla, chocolate and pomegranate. And thanks to everyone who helped me to get the vanilla and pomegranate flavors just right