We're glad you enjoyed this post, Sandy! Most frostings will freeze OK but will need to be re-whipped to bring them back together after defrosting. In some cases adding a touch of shortening can help to re-emulsify the frosting and bring it back together, this is often the case with Italian, French, and Swiss buttercream frostings. American buttercream tends to keep best in the freezer, as it's less temperamental in general.  Frostings with a lot of dairy in them, like cream cheese or German buttercream won't freeze as well. Ganache doesn't tend to freeze well, the emulsion usually breaks and can be tricky to get to come back together, usually, an immersion blender is the best way to fix broken ganache. We hope this can help! 

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