Has Anyone Tried....

Baking By didavista Updated 28 Apr 2010 , 11:09am by didavista

didavista Posted 27 Apr 2010 , 9:57pm
post #1 of 6

Has anyone ever tried using non-dairy coffee creamer in whipped chocolate ganache? Works good in Sugar Shack's buttercream, so I was wondering if it would work there too. That way, wouldn't it be shelf stable and you wouldn't have to refrigerate your cake?

5 replies
mamawrobin Posted 28 Apr 2010 , 1:33am
post #2 of 6

I'm not sure icon_surprised.gif but I don't think so. The whole thing about ganache is the chocolate/cream thing. If it will work I would be suprised.

icer101 Posted 28 Apr 2010 , 1:49am
post #3 of 6

This questions has been asked before and the answer was no.hth

JanH Posted 28 Apr 2010 , 4:35am
post #4 of 6

But you can use Rich's Bettercreme to make ganache:



helsbels Posted 28 Apr 2010 , 4:48am
post #5 of 6

I would be afraid the chocolate would seize without the fat that is in the heavy cream.

didavista Posted 28 Apr 2010 , 11:09am
post #6 of 6

Thanks for all the replies...Jan thanks for the link, I am definitely going to try that!!

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