How do you use frozen butter icing?

To use frozen butter icing, you need to thaw it properly and re-whip it before using. Here's the process:

Steps for Using Frozen Butter Icing

Thawing:
- The day before you intend to use the frosting, transfer it from the freezer to the refrigerator. Allow it to thaw overnight.
- This slow thawing process helps to minimize condensation and maintain the frosting's texture.
Bring to Room Temperature:
- Once thawed in the refrigerator, let the butter icing sit at room temperature for a couple of hours. This ensures the butter softens sufficiently for re-whipping.
Re-whipping:
- Place the thawed butter icing in a mixing bowl.
- Use an electric mixer (stand mixer or hand mixer) to re-whip the frosting.
- Beat the frosting on medium speed until it is light, fluffy, and smooth. This will restore its original texture and consistency. Be careful not to over-mix, which can cause it to separate.

Freezing: Freeze buttercream in an airtight container or freezer bag for up to 3 months.
Consistency: After re-whipping, check the consistency. If it's too thick, add a tiny bit of milk or cream (a teaspoon at a time) until you reach the desired consistency. If it's too thin, add a little powdered sugar, one tablespoon at a time.
Flavor: Consider adding a few drops of flavoring extract (vanilla, almond, etc.) during the re-whipping process to enhance the flavor if desired.
Separation: If the butter icing appears separated or curdled after thawing, continue whipping it. It should come back together as it warms and gets re-aerated.

By following these steps, you can successfully thaw and use frozen butter icing to decorate cakes, cupcakes, and other desserts.