Wbh Whipped Chocolate Ganache-Help!

Baking By jdelectables Updated 27 Apr 2009 , 11:25am by jdelectables

jdelectables Posted 26 Apr 2009 , 2:01am
post #1 of 9

Has anyone had any trouble with this filling? I whip it, put it in the fridge to chill while I'm preparing my cake, and when I bring it back out, it needs whipped again. What am I doing wrong and does anyone use a stabilizer with it? I'm worried that when my customers cut into their cake, they get a big runny mess. HELP

8 replies
jdelectables Posted 27 Apr 2009 , 1:24am
post #2 of 9

Friends, can anyone help me???

luvsfreebies72 Posted 27 Apr 2009 , 1:30am
post #3 of 9

I don't use that recipe, so I am of no help to you there.

I use:

12oz semi-sweet
8oz heavy cream
2 tbsps butter
2 tbsps sugar

bring cream to scald, pour over all ingredients in bowl and stir til melted. Let rest til room temp, then chill for 1 hour in fridge, then whip. works perfect every time, no issues.

That's all I got, sorry

jdelectables Posted 27 Apr 2009 , 1:40am
post #4 of 9

It doesn't collapse on you?

luvsfreebies72 Posted 27 Apr 2009 , 2:05am
post #5 of 9

No, never. Sometimes I'll also add some bc to it to give a lighter feel

tree45 Posted 27 Apr 2009 , 2:17am
post #6 of 9

I use the same recipe and it never fails! icon_smile.gif

jdelectables Posted 27 Apr 2009 , 3:04am
post #7 of 9

thank you so much!
I'll give it a try.


luvsfreebies72 Posted 27 Apr 2009 , 3:45am
post #8 of 9

sorry I disappeared on ya, had to feed the baby, eat and fill hubby in on LCS. I'll be on for awhile so if I can help, let me know. that recipe for whipped ganache will work for ya though, I know it will! thumbs_up.gif

jdelectables Posted 27 Apr 2009 , 11:25am
post #9 of 9

Awwww, how old is your baby? I miss mine being babies...they are 11 and 7 now.

That show was great, wasn't it??? LOVED IT!

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