I want to make a white chocolate ganache since I've been hearing such great things about it for using underneath fondant.
The heavy whipping cream I grabbed, as I didn't see any called just heavy cream, is only 8% fat and 17% Sat fat (wasn't sure which was more important), is there anything else I can add to avoid a midnight trip to the store? Thanks!
Why can't you use the whipping cream? I use that all the time for ganache.
I've been researching ganache recipes all day and they seemed very adament that it should be 35% fat? I've never tried before, so I didn't know. Will it still stiffen enough with out the extra fat?
If it is labeled "whipping cream" it IS 35% fat. That has nothing to do with its 'nutritional value' which is what you're reading on the side of the carton. ONE TBSP of 35% cream (whipping cream will give you 8% of your daily requirement of fat including 18% of your daily limit of saturated fat. The cream you have is, as leah_s has stated, what you need for ganache.
Yay, thanks so much! This was the only thing that made sense to me, but I wanted to double check before I might ruin the chocolate I bought!