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Old 05-08-2006, 08:42 PM   #1
Assistant Cook
Join Date: May 2006
Posts: 1
Can I save creamed butter?

i'm making a cake for 150 people on wednesday. i was wondering if it would be ok to cream the (16 lbs of) butter on tuesday at work and then incorporate it into my icing on wednesday. i know that creaming the butter changes the texture, but i didn't know if creaming and then re-refridgerating it would cause this texture to change further.
thanks for the help!


raygunclan is offline   Reply With Quote
Old 05-09-2006, 07:35 AM   #2
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
Yes, but it will have to come back to room temp--and then probably mixed for a little bit more. Do you have a mixer large enough to it all at once or are you doing it in batches?
Gretchen is offline   Reply With Quote


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