Butter: Butter can be frozen for 3 months and need to thaw in the refrigerator. The shelf life of the butter after thawing, is the same time as the butter had left of shelf life before freezing.
Egg whites: Egg whites can be frozen for 8 months and they can also be whipped after freezing. I recommend that you dry freezing bag thoroughly for frost and water and put the eggs in a clean bowl while they thaw up. That way you avoid any water in the eggwhites.
Whole eggs: Can be frozen for 6 months.
Whipping cream: Can be frozen for 3 months. Not suitable for whipping, as it may become grainy. The shelf life of the cream after thawing, the same time that the cream had left of shelf life before freezing.
Whipped cream: Can be frozen for 3 months. Must be whipped carefully before use.
Pastries – fat: 2-3 months.
Pastries – lean: 4-5 months.