I just searched on the forums and all i found was that you can store it in the fridge for 5 days, but get it to room temp before you rewhip it..
does anyone have any rights or wrongs in this?! i just want to make sure because i only found one post.
-katie
From my experience working with IMBC, you pretty much summed it up. Though I think I've read in some places that it keeps up to 8 days in the fridge but I get fearful after more than 4-5 days...I worry that it might just start tasting "stale". Keeps much longer in the freezer. Definitely bring to room temp before rewhipping or else, according to the original recipe I found for it, it will "break down irretrievably". I actually have a digital meat thermometer which I stick into it and wait till it hits 65 degrees, otherwise I worry I'll jump the gun and start whipping while it's too cold. Good luck!
You are right, it is definitely better to bring it to room temp before re-whipping. Sometimes we just don't have time for that though and I have had luck using a propane torch on the outside of the mixer bowl while it is running- that really helps speed up the process! You have to be careful and keep the torch moving though, and if you see the icing start to break down let it run without the heat for a minute until it pulls back together. And do not attempt to use the whip with this method- use the paddle.
This can be dangerous so I am not advocating that people inexperienced with torches try this at home. I am saying what works for me. If you catch your kitchen on fire I can't be held accountable 
. For a safer method you can leave it out on the counter overnight to soften.
Amber
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