Whipping Ganache Help Needed

Baking By lorieleann Updated 12 Nov 2012 , 4:35pm by lorieleann

lorieleann Posted 9 Nov 2012 , 4:08pm
post #1 of 7

I am trying to figure out what I am doing wrong when whipping ganache.  I use the basic 2:1 dark chocolate to heavy cream by weight method to make my chocolate ganache.  When I whip it, though, it is fluffy and lovely in the bowl, but it turns to a truffle center texture.  That is, thick and very firm.


 I have added softened butter to it, but I am never sure how much. I am nervous about adding too much butter while playing it by ear and having a squishy filling that won't support layers without bulging. It seems there is quite a difference between the consistency in the bowl when mixing and to when it settles and sets up a bit. I am  


I also chill my cakes hard for delivery, and I have seen that the whipped ganache stays too firm for too long a time. 


So...what's the secret to a sturdy yet soft whipped ganache filling?  



6 replies
doramoreno62 Posted 9 Nov 2012 , 4:57pm
post #2 of 7

Could it be the chocolate you are using? Maybe a different kind or brand would work better for you.

dynee Posted 9 Nov 2012 , 5:04pm
post #3 of 7

I would like to know this too.  I have tried icing a cake with whipped ganache and it wouldn't spread.  My only conclusion was that I had over whipped it. 

lorieleann Posted 9 Nov 2012 , 5:12pm
post #4 of 7
Originally Posted by doramoreno62 

Could it be the chocolate you are using? Maybe a different kind or brand would work better for you.


 I normally use a 60% Ghiradelli when I do a base layer under fondant and when I am doing a dessert that primarily features chocolate, I use a couverture E. Guittard wafer.  


What do you suggest? Is there a fat content that I should look for when testing other brands? 



doramoreno62 Posted 10 Nov 2012 , 9:52am
post #5 of 7

I read that the fat content must be at least 35%.

To be honest, I have used whipped ganache once or twice and since it wasn't for anything fancy, I had Wilton candy wafers on hand and that's what I used, I melted them in heavy cream and they worked just fine.

lorieleann Posted 12 Nov 2012 , 4:35pm
post #7 of 7



maybe i'm missing it, but can you call out where she talks about whipping ganache to make a fluffy filling?  From what I can tell, this is a (very informative) three-part series on using ganache to cover a cake before applying fondant. It is a great technique, and one that I regularly use, but not applicable to the question I was asking.  Maybe I am missing it somewhere?  


Thanks for your time. 

Quote by @%username% on %date%