I've frozen Italian buttercream for a month to 6 weeks, and it did just fine. Just be sure you thaw it in the refrigerator, and then let it warm to room temperature before you whip it or try to use it. I had some get grainy because an impatient daughter wanted to frost her cupcakes before I could stop her. I package mine in vacuum seal bags, that I pulse seal so it's not compacted. Another lesson learned the hard way- because it WILL absorb odors, and you don't want it picking up unwelcome flavor additions in the thawing process.
Yes, you can freeze Italian Meringue Buttercream. You might need to rewhip quickly after thawing, but it freezes and thaws very nicely. The longest that I've kept in the freezer was 2 weeks. I don't think it should be kept frozen for more than 4 weeks.
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