Pipable Ganache?

Baking By Debbye27 Updated 19 Mar 2012 , 1:02pm by Debbye27

Debbye27 Posted 18 Mar 2012 , 11:03pm
post #1 of 8

Does anyone know of a recipe for a ganache like topping that is strong enough to pipe with. I tried to make one last week, and it just oozed out and fell on top of my cupcakes like a glaze. I just made some practice cupcakes, and wanted to use up my heavy cream by making a ganache topping - but want to pipe swirls on them.


7 replies
LisaPeps Posted 18 Mar 2012 , 11:14pm
post #2 of 8

Use the ratio 2:1 (choc:cream) for dark 3:1 for milk and white (weight not volume). Let it sit over night or for a couple of hours in the fridge and you will have ganache which is a peanut butter consistency. HTH

mplaidgirl2 Posted 18 Mar 2012 , 11:16pm
post #3 of 8

What ratio are you using? I use 1 cup Heavy Cream and 16 oz of Chocolate. If I'm piping on cupcakes I let it set up then whip it in my mixer for about a minute

Debbye27 Posted 19 Mar 2012 , 2:57am
post #4 of 8

okay, so you just whip straight ganache and it turns into a piping consistency?

sweettreat101 Posted 19 Mar 2012 , 4:48am
post #5 of 8

Yes. Make you ganache and let it set up overnight at room temp then whip it up like whipped cream. It will thicken.

Bridgette1129 Posted 19 Mar 2012 , 5:13am
post #6 of 8

I use 1 cup cream to 12 oz (weight) chocolate and you just let it cool at room temperature or refrigerate a little until it's more set. At this point you can pipe or whip it then pipe!

AnnieCahill Posted 19 Mar 2012 , 12:57pm
post #7 of 8

I don't even whip mine. I just let it set out overnight on the counter and when it comes to room temperature it has the consistency of peanut butter.

Debbye27 Posted 19 Mar 2012 , 1:02pm
post #8 of 8

awesome, thanks, I wish I made it last night though..lol - so I could use it today.

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