Butter cream for my yule log

[Longbarn5]

I am making a yule log from the Nigella Lawson recipe. The butter cream has melted chocolate mixed in. It says that the log can be frozen so I plan to make the log and the butter cream. I will obviously need to spread some on the lig before I curl it into a roll but I thought I would then freeze the log and the rest of the buttercream separately in a container, then defrost and finish decorating on Christmas Eve.
I am wondering, however, if the chocolate in the buttercream is likely to set hard again and make it unspeakable. Thoughts welcome

I'm fairly sure it will be fine when back to room temperature. Maybe defrost slowly in the fridge. You could try freezing a small amount of the buttercream that has the chocolate in, and defrosting, ahead of time (a trial run) to see what effect it has. It sounds delicious. I have a Nigella Christmas book so will be looking this up.

I make this dessert every Christmas, it's delicious. Never frozen it though. I think it'll freeze fine because the fat in the butter will prevent the chocolate from returning to it's original hard state. Just based on gut feeling though, no professional expertise.

The buttercream is more of a ganache. I'd defrost it in the fridge, then let it get to room temperature and give it another beat with an electric whisk before using it.

Lol at the buttercream becoming unspeakable

Could you maybe make all of the sponge and filling and then make a new batch of buttercream the day you want to ice it? Buttercream alone is not much of a faff.

Very true and I may do that actually, thanks

Thanks everyone. Think I will freeze, try defrosting in fridge and beating again. If worst comes to worst, I will make new batch