Will Whipped Ganache Go Sour, Spoil, Ruin At Room Temp?

Decorating By Pebbles1727 Updated 11 Oct 2008 , 11:19pm by ceshell

Pebbles1727 Posted 10 Oct 2008 , 11:44pm
post #1 of 6

Will whipped ganache as a filling for a cake get ruined (go sour, spoil) if cake is not refrigerated?
Thanks, P

5 replies
ceshell Posted 11 Oct 2008 , 7:26am
post #2 of 6

Nope, at least, not for 1-2 days, presuming your ingredients ratio is correct. Check out the second link from JanH in this thread http://www.cakecentral.com/ftopict-562095.html - great info from ba king 911.com.

MikeRowesHunny Posted 11 Oct 2008 , 8:10am
post #3 of 6

I have filled wedding cakes with whipped ganache, covered in fondant, and because of the detailing I had to do on the cake it was filled 3 days before the wedding, and it was fine! HTH.

sweet_T7 Posted 11 Oct 2008 , 9:33am
post #4 of 6

Oh my... icon_surprised.gif I have about 1/2 cup of ganache sitting in a cup (covered) on my counter. It;s been there a week! Shall I toss it? It tastes okay but maybe I should pop it into the fridge?

Pebbles1727 Posted 11 Oct 2008 , 4:33pm
post #5 of 6

Thank you all. That's what I thought. The cake sat out only one day before it was eaten by the client. Sometimes, I just really start to doubt the things I know. Thanks again, P

ceshell Posted 11 Oct 2008 , 11:19pm
post #6 of 6

sweet_T7, I'm not sure I'd keep ganache on the counter longer than a week, at least, not 1:1 ratio ganache (I have done so with 2:1 ratio for chocolate truffles i.e. 2x as much chocolate as cream). However, I am a chocoholic and not one to throw out chocolate...I would just eat it! LOL.

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