I freeze bc and defrost for my family to use later. I have found with mine that you have to let it defrost at room temp--no cheating with the microwave. Then i whip it real quick with the mixer to give it it's original fluff and to mix the extracts and colors back in--mine tends to weep a bit after it thaws. Hope that helps!
I freeze mine in airtight plastic containers. If your container isn't full, you might want to put plastic wrap on top of the BC itself just keep air off of it and prevent ice crystals.
I make a crusting bc, and it keeps really well for several months. Just make sure it's sealed well so you don't end up with ice crystals on it. I just re-whip before using. I have found that over time, the flavoring tends to weaken though, so when I beat it I put just a touch more almond and butter flavors in it.
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