Every recipe varies, but I don't see why you shouldn't be able to freeze it. As long as you use an airtight container, it should be fine for about a month or two.
The only filling I don't freeze is pastry cream. Everything else...buttercream, mousse, ganache, curds....alll turn out fine as long as I thaw them overnight in the refrigerator before using them.
Hope that helps!
If your recipe includes whipping cream I don't recommend freezing, whipping cream curdles when it thaws after freezing (I learned this the hard way). I took my extra raspberry cream and made some meringue shells to plop it in, and just let everyone around me eat them. I was gonna take em to church but they were gone before I could even plate them!!!!
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