Can ganache with butter be frozen, thawed and reused? I have made a batch of ganache with butter in it. The recipe was supposed to be for chocolates, but I want to now use it on top of a cake. Can I freeze it, then thaw and use it in about a weeks time?
I have frozen ganache and used it later as a topping with no problems. Just ensure that it is warmed enough to become semi-liquid before you use it for topping your cake.

As a note - it's also delicious scooped frozen from the container. Perfect with icecream.