It freezes perfectly well. To re-use it, you just have to pull it out of the freezer and put it on the counter for at least a few hours/overnight (depending on how large of a container you have!) to allow it to come back up to semi-soft room temp....then you re-beat it in your mixer for a few minutes to get it back to the soft whipped consistency.
But, you know you can just freeze the egg whites, right? 
They freeze and thaw well too! 
antonia74, thanks for the help. Now I'll make that SMBC, or then again maybe I won't. 
But, you know you can just freeze the egg whites, right?
They freeze and thaw well too! 
I didn't know - that little bit o'info is really going to come in handy. Thank you do much - you've been a big help.
I didn't know you could freeze the whites! I thought it was the yolks? What cool information! Thank you!
By the by, how long can the SMBC be in the freezer for?
Whites freeze really well....but yolks are actually trickier to freeze. Depending on what recipe you are attempting to make with them, they may need a touch of glucose added to them upon thawing to reinstate them to their former consistency.
SMBC/IMBC can be frozen for months...up to 5-6 I'd suggest.
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