Whipped Ganache?

Decorating By kcassano Updated 10 Sep 2009 , 6:46pm by egensinnig

kcassano Posted 3 Sep 2009 , 9:57pm
post #1 of 4

Can someone explain how to make the whipped ganache used as a filling? I've made the setting ganache to put on the cakes prior to applying the fondant, but I keep hearing mention of filing the cakes with whipped ganache and it sounds yummy!! do i just whip the ganach i have to incorporate air and make it fluffy, or do i also need to incorporate additional heavy cream?

3 replies
wildwolves Posted 3 Sep 2009 , 10:03pm
post #2 of 4

Ohh that sounds yummy.. I only know how to make the ganache for the outside of the cake not the filling.. Would love to know how to do the filling one too! Would u just add more cream so it is not as hard?

JanH Posted 3 Sep 2009 , 11:34pm
post #3 of 4

Everything you ever wanted to know about ganache:
(Includes master and white chocolate recipe, how-to glaze, smooth and stack and so much more.)


Chocolate 101:


Whipped Chocolate Ganache:


Blender Ganache:



egensinnig Posted 10 Sep 2009 , 6:46pm
post #4 of 4

Here in Sweden we use it a lot for cake fillings.
Melt 200 gr of chocolate in 3 dl of whipping cream. Do NOT boil. Cool in fridge over night or at least 6 hours. Then whip it as you would with just whipping cream to a nice firm consistancy - but not too firm! I love white chocolatge ganache with raspberrys. Also good to cover the cake with before applying the rolled fondant.

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