You should be able to let it thaw, I wouldn't melt it though. Bring it to
room temperature and then use a mixer to whip it into something similar to
buttercream frosting. That is what I do and it works out perfect. As to how
long it will keep, I wouldn't think that you would want to keep it for over
a year, less actually. The best thing I can think of is taste it and see if
it tastes ok. I made some and froze it into ganache fudge...kept it in the
freezer and ate it right from there (otherwise got too soft). MMMMM my
family was in heaven. I hope this helps out.

"Denise~*" wrote in message
...

Quite a while ago, I made some ganache for a cake (I used a 50/50
recipe) and froze the leftovers. I made way too much.

I was wondering if it can be thawed, melted & then whipped for a cake
filling?

Do I need to add anything to it?

Tips on how to do it? I read somewhere that you melt it in a double
boiler & add softened butter, but how much? I probably have about 3-4
cups of ganache. I's new to this, so any tips are greatly appreciated.

Also, how long do you think ganache will last frozen? I stored it in a
deep round Tupperware (real Tupperware) container & I think I put saran
wrap over the top of the ganache inside the sealed container. It's been
in there quite a while, but I know it hasn't been a year yet.

Thanks!