Storing Frostings, Fillings, and Glazes

Buttercream, crème mousseline, and chocolate mousses can be frozen for up to several months if tightly covered. Fillings that have been aerated with whipped cream (such as creamy chocolate frosting or crème d’or, whipped ganache, or Bavarian creams), however, don’t freeze well and loose their airiness when they thaw. If you want to make a Bavarian cream in advance, it’s best to freeze the crème anglaise and then thaw it and fold it with whipped cream just before you use it.