I want to make ganache so I can try to acheive sharp corners on my fondant cakes. Due to california's CFL, I am not allowed to use cream in my ganache. Has anyone made it successfully using liquid coffee creamer? Did it set up well and does anyone have a recipe for white chocolate ganache using liquid coffee creamer instead of cream?
Thanks for replies and recipe's
I made some with coconut cream a few weeks ago and it worked well . I did find it took a little longer to set up originally , before I could use it though. I think I left it a day and a half ,but then it was fine. I use a two to one ratio .
AI don't know about the coffee creamer, but for white chocolate ganache, and milk chocolate ganache I use a 3:1 ratio (chocolate:cream) and dark chocolate I use 2:1.
from rose berenbaum
AThanks for all the info everybody!
The link had alot of info i need as well!
I will try it with silk soy milk and with coffee creamer. I keep thinking coffee creamer because they come in wonderful and different flavors. I just need to see if they will firm up the way I need them to on the cake.
My mission is to get sharper corners as mine are too rounded; but I am going to keep trying!
keep in mind that the fat percentage is important. a lot of creamer doesn't have fat, but replaces that with sugar.