Can I freeze a buttercream transfer?

Using a spatula, gently smooth out the frosting. Place your transfer back in the freezer to harden completely. Depending on the design, this can take anywhere from 90 minutes to 24 hours. Once it’s frozen, the buttercream should be firm to the touch.

How do I get a smooth buttercream transfer?

No matter what type of frosting you make, I recommend mixing your frosting on the lowest speed for a couple minutes with a paddle attachment at the end of the process. This helps push excess air out of the frosting, which makes it nice and smooth. Don’t be afraid to let your mixer run on low for a few minutes.

Can you use parchment paper for buttercream transfer?

Carefully wrap buttercream transfer around sides of cake, using a fondant smoother to press the strip to the cake evenly. Return cake to freezer, leaving parchment paper on cake. Chill for about 10 to 15 minutes.

How to make a frozen buttercream transfer for cake?

Frozen buttercream transfer is a method of transferring your art to your frosted cake. You are making a buttercream “plaque” to apply to your cake. It is similar to the more familiar method of transferring a design to a frosted cake with gel on waxed paper, and filling in the design with a star tip.

What makes a buttercream transfer work so well?

The reason buttercream transfers work so well is that they’re actually made by tracing an image with buttercream. These designs are made on waxed paper, frozen, then placed on your cake or treat. It’s essentially as easy as coloring! When it comes to doing a buttercream transfer, there are a few tips and tricks to keep in mind.

How to transfer frozen buttercream to a piping bag?

Use just a bowl and a spatula no mixers. Avoid over mixing so we can avoid any air pockets in the buttercream. Sift the sugar so there will be no blockage in the piping bag. Use soft room temperature butter. Cream butter lightly. Add the powder sugar and mix together. Lastl,y add the vanilla and water.

How to transfer frozen buttercream to parchment paper?

Gently peel off the parchment paper to reveal the frozen buttercream transfer. Even with all of the careful work, I’m still not happy with the line marks that are visible in my transfer.