Yes. Most frosting freezes well for up to 3 months, though whipped-cream-based frostings separate badly and don't recover after thawing.
Frosting gets frozen for a practical reason — it's often made in bigger batches than one cake needs, and nobody wants to remake buttercream from scratch every time. The fat content in most frostings actually makes them freeze more predictably than a lot of desserts.
The type of frosting matters more than the freezing process itself, since fat-based frostings and cream-based ones behave very differently in the freezer.
Pack frosting into an airtight container or freezer bag, pressing out as much air as possible before sealing. If it's already piped onto something, freeze it uncovered until firm, then wrap it to avoid smashing the shape.
Buttercream and other fat-based frostings hold their quality for about 3 months, and are usually still fine up to 6 months. Cream cheese frosting is best within 2-3 months since dairy-based frostings lose quality faster.
Cream cheese frosting often looks slightly separated or grainy once thawed. Let it come fully to room temperature, then beat it with a mixer for 2-3 minutes to restore a smooth, spreadable texture. Buttercream usually just needs a quick stir.
Buttercream and cream cheese frosting are both good freezer candidates as long as you plan to re-whip them before use. Skip freezing anything whipped-cream based, since that texture doesn't come back.
Not well — whipped cream and whipped toppings deflate and turn watery once thawed. It's better to make these fresh.
About 3 months for best quality, though it's typically still usable up to 6 months if well sealed.
Yes, the original container works fine, or transfer it to a freezer bag with the air pressed out to save space.
Let it warm to room temperature, then beat it with a mixer for 2-3 minutes until the texture turns smooth again.