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korensmommy
Posted 5 Nov 2009 , 3:04pm
post #5 of 6
Usually I just add it to the next batch of ganache I make and it blends right in.
I only make 1 cake with a ganache frosting so after I melt the chips/cream in the microwave, I just scoop it out, plop it in and stir!
If my husband finds it in the freezer, he defrosts it in his belly!
Best to let it thaw overnight in the fridge, then soften at room temp and beat it again. I've found that if it thaws too fast, it can separate -- that's still not a disaster because beating it usually brings it back into shape. I've used it months after freezing -- as long as it's airtight. Otherwise, you can get that freezer-burn taste...
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