Hello there!

I've been using the ganache under fondant method for about 2 years now. I love it, it the best thing ever!
I live in Caracas, Venezuela. We are having some mayor political, economical and all kind of ugly issues that are driving us nuts. One of them is the lack of ingredients, belive it or not I can't find heavy cream anywhere (the government froze the prices of dairy products and the companies just stoped producing the cream)
I've read that you can mix milk with melted, cooled butter for some kind of substitution. (thankfully I still can find both)

Has anyone tried it? does anybody know the milk-butter ratio?

Thank you!

Hmm, no I haven't tried it. I may be wrong, so please do a search yourself- don't just take my word for it; I think someone said they just use whole milk and not heavy cream. Can you get liquid coffee creamer? That would be closer than whole milk, I would think.

Yes, I do it all the time for vegan ganache with Earth Balance and soy milk. You might have even read me sharing it.

I put about a tbsp of butter in a 1 cup measure, then add milk to line. If you have whole milk, you may not need as much. I think vegan milk is much lower in fat. Another issue is that you may have to slightly adjust the amount of milk/butter to get your consistency.

I did it last night with milk and butter and turned out nice!

scp1127, I have a question. Soy milk, I can understand, as it is plant-based. But how can a vegan justify the butter component? Wouldn't that little bit of animal-produced butter negate the whole effect? I know some vegetarians who are not vegan will consume eggs and milk products, they just draw the line at meat.
This is just something I'm curious about. I don't mean to hi jack the thread.

Jan

Thank you guys! I think I'll just have to try it out and find the right ratio!

Thanks. That makes sense. I wasn't familiar with it. Learned something new.

Jan

Hola xinue, tambien soy de venezuela. Y quiero hacer ganache podrías decirme si te resultó y como lo hiciste? El mes pasado se conseguia crema de leche para postres por mercado libre pero hoy en dia ya no. En una oportunidad hice un relleno con una lata de crema de leche de esa que aun hay por alli salada, chocolate, leche condensada y glucosa. Resulto bien pero eso obvio no es ganache! Me ayudas? Gracias!