I have some Whip 'n' Ice that is still frozen - similar to Bettercream, I guess, which is to be thawed and is shelf stable at room temp for several days, and in the fridge/freezer for a good deal longer than that. Trouble is, I have a HUGE carton of it,since it's the only size they make for this particular flavor I got. The woman at the cake shop told me to open it while frozen and scoop out the amount I wanted to thaw so I wouldn't have to use it all, but that sounds shady to me, since we always have to shake the carton well before thawing it to homogenize it all. What do you think, cakers?

How do you shake a carton of frozen icing???????

It doesn't freeze rock solid.

I meant "after thawing", haha ... not before . So what I'm afraid of is that the liquid won't have been mixed, so if I scoop out spoonfuls of it, it won't be a nice even mixture of stuff, and might be too water/thick/curdly/whatever ... not the right ratio of ingredients in it, you get the idea.

well if it was mixed properly before freezing I would imagine that you shouldn't have a problem. I have never worked with the stuff but I have froze buttercream... it does fine after thawing so I would think that this stuff would too.