I have a batch of milk chocolate buttercream, the one that’s just chocolate and butter (Page 250 in TCB). I was planning on using it for a cake, but my cake didn’t turn out well (sponge cake baked in a jelly roll pan, but didn’t bake long enough. Didn’t notice it until I removed it from the pan and saw it ooze through the wires of the cooking rack!). So now I have batch of the milk chocolate buttercream, and nothing to do with it.
I am planning on freezing it, and hopefully reuse it some other time, but I’ve read on this forum that once this buttercream gets cold in the fridge, that it hardens and never softens. Is that the same for freezing? Could I heat it gently back to room temperature or even warmer, and reuse it later? Will it ever become spreadable again?
Btw, I altered the milk/bittersweet ratio in the recipe, in case that affects the thaw-ability of it. The recipe calls for 8oz bittersweet to 16 oz milk chocolate. I used 10 oz bittersweet and 14 oz milk chocolate. (The reason for the odd ratio is “1 bag bittersweet, plus enough milk chocolate to make the required 1.5 lbs)