I'm not a frequent poster, but I'm hoping to get some advice on this batch of SMBC I'm making!! I made SMBC for the first time a couple of months ago, and I loved it so much, it's all I've been using since! I wanted to make a Chocolate SMBC, and I had some chocolate ganache setting up for the filling, so I added about 1 cup to a doubled + half batch of buttercream... The ganache was still loose, but not too warm (maybe room-temp). The ganache was a 2-1 ratio, so I figured it would be fairly stiff... but my BC is kind of a soft whipped cream consistency. I tried whipping it next to a window cracked open (in cold NE), and it is still pretty soft! Can someone tell me if this will stiffen up on it's own, should I stick it in the fridge and then re-whip, should I make another batch and fold it in... or do I have to start over? My back is killing me... so I REALLY don't want to make more unless I have to!
(I did try searching for advice, but I can't get past page 1 of search results...)
Take a tablespoon of it and put it in the frige for 15 minutes and see how it does for you. I think it should be fine but that should help you decide.