Question About Whipped Ganache

Decorating By MissyTex Updated 7 Jun 2009 , 9:23pm by MissyTex

MissyTex Posted 7 Jun 2009 , 3:41pm
post #1 of 3

I made some ganache last night that I want to use as a filling for my daughter's bday cake today. I used equal amounts of cream and choc chips. I covered the bowl and let it sit out all night. This morning I'm trying to whip it so it will be thick enough to spread and hold as a filling and it is not whipping up as thick as I thought it would. Does it need to be chilled first? I've added some BC and whipped it some more, but it still doesn't hold stiff peaks, it flops over. I don't think it's thick enough to use. I put it in the freezer to chill and I'm going to whip it some more. Do you think this will work? Any other suggestions? Thanks!

2 replies
reenie Posted 7 Jun 2009 , 6:43pm
post #2 of 3

It will only whip to icing consistency of it has been chilled. For white chocolate ganache use half the cream to chocolate.

MissyTex Posted 7 Jun 2009 , 9:23pm
post #3 of 3

Thanks. It whipped better after I chilled it, but it still deflates and becomes very soft. I'm keeping the cake in the fridge. I left the bowl out and the remaining filling is very mooshy. Glad this cake is for my daughter.

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