Ganache Frosting

Baking By teena83 Updated 19 Dec 2011 , 4:02am by cakesrock

teena83 Posted 17 Dec 2011 , 12:10am
post #1 of 2

I am planning to use chocolate ganache to frost my cupcakes for an event tomorrow. How do I get the ganache to piping consistency and how long can the ganache be left out in room temperature? Any advice would be greatly appreciated. Thanks! icon_biggrin.gif

1 reply
cakesrock Posted 19 Dec 2011 , 4:02am
post #2 of 2

I would whip, then pipe it. Probably best not to leave it out over 2 hrs-3 hrs, depending on your climate. It is perishable...

Quote by @%username% on %date%

%body%