Heavy Cream/double Cream San Diego Area

Decorating By Sweet_Kakes Updated 12 Apr 2010 , 8:55pm by tavyheather

Sweet_Kakes Posted 12 Apr 2010 , 5:21pm
post #1 of 7

Can some one please help me with finding a great place to purchase either the proper heavy cream or double cream for ganache...

I really want my ganache to come out perfect all I seem to find is pasterized an ultra pasterized heavy whipping cream. Will this work??

Thank you for your help

6 replies
TexasSugar Posted 12 Apr 2010 , 6:18pm
post #2 of 7

Heavy whipping cream is what I use all the time for ganache.

tavyheather Posted 12 Apr 2010 , 7:18pm
post #3 of 7

same here, I just use the "heavy cream" from Trader Joes...just pasteurized, not ultra. My ganache is always fine!

Where in SD county? I'm N and around here I am lost for suggestions...however on the coast in La Jolla, Del Mar, etc.. there are some specialty markets...

jennywenny Posted 12 Apr 2010 , 7:20pm
post #4 of 7

I use the heavy cream from smart and final and it works great for ganache. What kind of ganache? Poured, whipped?

Sweet_Kakes Posted 12 Apr 2010 , 7:36pm
post #5 of 7

Not So much whipped. I'm looking to do the kind in planet cake book I just got!!!! Also poured as well...

I am in spring valley so I guess that's south from you....

Thank you all for your help!!!

TexasSugar Posted 12 Apr 2010 , 7:42pm
post #6 of 7

You are just looking for heavy cream or whipping cream. You need something with all the fat in it, so half and half or milk won't work.

tavyheather Posted 12 Apr 2010 , 8:55pm
post #7 of 7
Quote:
Originally Posted by Bitter_Sweet_Revenge

Not So much whipped. I'm looking to do the kind in planet cake book I just got!!!! Also poured as well...

I am in spring valley so I guess that's south from you....

Thank you all for your help!!!




maybe the confusion is b/c Planet Cake is Aussie-based? They might use a diff word for it, but Tex Sug is right, you need "heavy cream"...

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