I have posted before about whipped ganache, but did not ask this specific question and have not found an answer on the internet or here :)
I cannot seem to get this right! I use the 1:1 ratio, as is suggested in whipped ganache recipes, and let the melted ganache cool to room temp. When I go to whip it, it just turns out grainy. Does this mean it was too warm when I whipped or too cold? It was "pudding consistency" before I whipped, which is what I've read you need it to be. I've tried both cooling in the refrigerator for a day and then allowing it to come to room temp, as well as just letting it come to room temp after melting--I get the same problem.
Is my house to warm!? I checked the temp before whipping and it read 70/71 degrees. What am I doing wrong!?
I am supposed to have these cakes filled and covered tonight and I'm running out of time for ganache!!! TIA
Thank you! I also found this excerpt, which is helpful for understanding the chemistry of whipped ganache:
Anyone else have experience??
AThis isnt really related to your question but does anyone know how long whipped ganache can stay out of the fridge? I was thinking of using it in a cake for my nephews christening but it would have to sit overnight and until around lunch out of the fridge as it will be covered in fondant.
AI just made a whipped ganache and it seems the key is to be very careful about how much you whip it. I think mine started to get a bit grainy but once it was in the cake as a filling it was really pretty good. I also used a 1:1 ratio and I used milk chocolate which this article says is more prone to turning grainy (along with white choc). This article gives tips on how to come back from a grainy ganache.