It sort'of depends If it is well below freezing, you have to:
1) keep the canister warm (as you know how to do)
2) Prevent heat from escaping
3) Add heat as you cook
Jerry and Roger use a small piece of electrical wire to warm the canister. It hangs into the flame and wraps around the rim of the canister. This adds heat after lighting so evaporative cooling does not rapidly cause loss of flame. You can use a tight fitting wind screen in these cold temps, too. This will supply some radiant heat to the canister as well as provide more efficient operation. Monitor the canister with a finger now and then. It *can* overheat. Also, a small piece of plywood or foam will help to insulate against heat losses if you are on snow. There was a thread about adding warmer water to the bottom and covering this with a plastic lid of the correct size. A pan of liquid water works as well, simply place the stove/canister in a bowel of water. Note that the canister can float, so don't be surprised by it. Basically, toppers start to fail at around 40F. They reduce in available pressure as the temp goes down. Often, it will light at 14F and after minutes it will die out to virtually nothing. Keeping it above 32F (liquid water) will insure that it will burn. More pressure is generated at higher temps so it will not burn at the same rate it would have if it was 50F. All thse things will let a topper continue to work. All add a bit of weight.
An external stove system is prefered for cold weather, one you can invert and use the liquid fuel. Some stoves can handle this, they all need some sort of preheater or loop into or near the flame that warmes the liquid to acceptable temps before burning.
I believe Roger Caffin makes some high tech stoves that weigh about what a topper does. It works well at -10C/14F.