If so, how to do it and how long will it last?

RI can be stored. I like to keep it in a glass container with a tight lid. The glass container must be absolutely grease free.

Once you store it, you will usually need to re-whip it before using again.

You may also notice it breaks down and seperates, but it can be stirred/whipped back together again.

I'm not sure exactly for how long, I've stored it for a week or so. I make it with meringue powder and not real eggs, so that might make a difference.

I have frozen RI in the past, works great. Put it in a ziplock bag with all the air expelled and pop it in the freezer.

I use eggs. Let it defrost fully, rewhip and good to go. You have to make sure there is absolutely no air in the bag though because it'll make it crusty inside.

Wow, thanks! Freezing RI...This will help immensely!

You know, come to think of it...I watched a lady on a local news show quite some time back...and she did some fondant cut-outs and glued them on with RI she have frozen in a ziplock baggy. She didn't re-whip it though.

I've wasted so much RI over the years....I rarely make it anymore. Good to know I can freeze it...because I will! Thanks all.