It has come to my understanding that heavy cream and whipping cream are not exactly the same thing though they are similar. Is this correct? If so, is it absolutely necessary that I use heavy cream to make ganache or will whipping cream suffice? I can't seem to find heavy cream when I go to the store but I will check other stores if using heavy cream is necessary. I am making a cake covered in ganache for the first time and want to make sure I don't make any mistakes. I usually cover my cakes with buttercream so I am not familiar with ganache. Any input would be appreciated. Thank you!
Athe difference is in milk fat content (all cream contains at least 18 percent milk fat, whipping cream has 30% and heavy cream or heavy whipping cream has 36% or more) but either is fine - "the higher the fat content of the cream, the richer and more stable the finished ganache will be. (The milk solids in the cream also help thicken the ganache and the butterfat lends smoothness and moistness)." I've read you can also use crème fraîche or sour cream to make ganache but I stick with heavy whipping cream.
So it would be ok for me to substitute heavy cream with whipping cream for a cake I'm covering in fondant? It won't affect how well the fondant will lay or adhere to the ganache?
ANo as long as you follow the proper method of making ganache (heating your cream mixing with chocolate and letting it set) it should turn out fine.
I always use whipping cream., but I am in Australia and these things can vary from country to country.
AThere is also something called Manufacturing cream which is 40% fat - which is what I prefer.
Thank you all for your input! :)