Does Refrigerated Whipped Choc. Ganache Become Firm?

Decorating By adven68 Updated 13 May 2010 , 4:44pm by jennywenny

adven68 Posted 12 May 2010 , 6:00pm
post #1 of 7

I whipped up a ratio of 1:1 heavy cream: is fluffy but not solid enough to hold up fondant. I plan to use buttercream on the outside of the cake and as a dam on each tier, but will the ganache stiffen up once cold?


6 replies
KHalstead Posted 12 May 2010 , 6:10pm
post #2 of 7

oh yeah, it will get firm like fudge! But again, it will soften up some when brought back to room temp

TartletteTreats Posted 12 May 2010 , 8:40pm
post #3 of 7

So, I actually had the same question. KHalstead, you said it will soften back up at room temp. If you make the dams and cover the outside with buttercream, it won't squish out the sides will it?

KHalstead Posted 12 May 2010 , 10:29pm
post #4 of 7

it won't get THAT soft, it just won't be super hard like when it's cold

TartletteTreats Posted 12 May 2010 , 10:59pm
post #5 of 7

Thanks, well that's probably a good thing!

adven68 Posted 13 May 2010 , 12:00am
post #6 of 7

Thank you...that's exactly what I needed to know! icon_biggrin.gif

jennywenny Posted 13 May 2010 , 4:44pm
post #7 of 7

Mine can be a little hard to deal with, I always whip it up and then use immediately since it firms up and is almost impossible to deal with if I refridgerate. I often use it to pipe onto cupcakes or as filling and it works extremely well. Maybe you need to whip it a little more? Its a fine line between having it whipped and overwhipping though!

I use 2:1 heavy cream:dark callebut chocolate

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