Ganache

Decorating By RosieC Updated 21 Feb 2011 , 9:36pm by RosieC

RosieC Posted 21 Feb 2011 , 11:31am
post #1 of 6

Recipes for ganache call for heavy cream...is heavy whipping cream the same thing? It's the only thing I can find.

5 replies
cakesrock Posted 21 Feb 2011 , 2:11pm
post #2 of 6

They are not necessarily the same thing, though in most cases you can substitute. Most ganache is whipping cream and chocolate. I have never used just cream. Go with the whipping cream and you will be fine...

LisaPeps Posted 21 Feb 2011 , 2:18pm
post #3 of 6

These are the fat content of different creams

United States
In the United States, cream is usually sold as:
Half and half (10.518% fat)
Light, coffee, or table cream (1830% fat)
Medium cream (25% fat)
Whipping or light Whipping cream (3036% fat)
Heavy Whipping cream (36% or more)
Extra-heavy, double, or manufacturer's cream (3840% or more), generally not available at retail

Whipping or light whipping cream is best as it is 30-36% fat. Heavy whipping cream is not that much more fat content so it will still work.

Sangriacupcake Posted 21 Feb 2011 , 2:20pm
post #4 of 6

I was wondering the same thing and found this:

http://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm

I usually can't find heavy cream at my supermarket and have to make do with whipping cream.

Sangriacupcake Posted 21 Feb 2011 , 2:20pm
post #5 of 6

I was wondering the same thing and found this:

http://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm

I usually can't find heavy cream at my supermarket and have to make do with whipping cream.

RosieC Posted 21 Feb 2011 , 9:36pm
post #6 of 6

Thanks so much!

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