Question

What is a good frosting for chocolate cake that freezes well without becoming too dry once defrosted (also doesn't melt off)?

Answer 1

A great frosting that freezes well without becoming too dry once defrosted and doesn't melt off is a classic American buttercream frosting. American buttercream is made with butter, powdered sugar, vanilla extract, and a pinch of salt. It is a stable and creamy frosting that holds up well to freezing and thawing. Here's a simple recipe for American buttercream:

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar (confectioners' sugar)
• 1 teaspoon vanilla extract
• Pinch of salt
• 2-3 tablespoons milk or heavy cream (optional, for adjusting consistency)

Instructions:

1. In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
2. Add the powdered sugar, one cup at a time, mixing well after each addition. Continue beating until the frosting is smooth and fluffy.
3. Mix in the vanilla extract and a pinch of salt, and beat until fully incorporated.
4. If the frosting seems too thick, you can add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency. Be careful not to add too much liquid, as it may affect the frosting's stability after freezing.

To freeze the cake with the buttercream frosting:

1. Once you've frosted the cake with the buttercream, place it in the freezer uncovered for about 30 minutes to an hour. This helps the frosting set and prevents it from getting damaged during wrapping.

2. After the initial freezing period, carefully wrap the cake in plastic wrap, making sure it's tightly covered to prevent freezer burn.

3. If you have a cake container or a cake box, you can place the wrapped cake inside for extra protection.

4. Label the cake with the date of freezing for easy reference.

To thaw the frozen cake:

1. Remove the cake from the freezer and unwrap it while still frozen to avoid condensation on the frosting.

2. Allow the cake to thaw in the refrigerator for several hours or overnight.

3. Once thawed, let the cake sit at room temperature for a little while before serving to bring it to the desired serving temperature.

By following these steps, your chocolate cake with American buttercream frosting should freeze well and maintain its texture and flavor after defrosting. Enjoy your delicious homemade cake whenever you desire!