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Here is what I do to reduce the chances even more of cracking.Īfter baking, wrapping and freezing, fill and frost(a crumb coat)and refreeze if you will not be using the cake immediately. You will lesson the chances of this happening if you use the Italian meringue buttercream recipe here. That being said I still prefer the buttercream using real butter because it so much better tasting than the artificial frosting or icing made of shortening. Even refrigerated cakes have a tendency to crack when lifting from the fridge and in transporting. Great question! There is always a risk of cracking with buttercream that is made with real butter. Hi - I'm curious if I can frost a frozen cake with buttercream icing or will the moisture from the cake unthawing crack the frosting?
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