Ultra High Temp Whip Cream For Ganache

Decorating By JodieB Updated 27 Mar 2014 , 5:03pm by JodieB

JodieB Posted 19 Mar 2014 , 3:48pm
post #1 of 5

Has anyone used the little boxes of whip cream from Trader Joes? It's UHT whip cream. I'm wondering if I can use it okay for ganache. It's very reasonably priced and I bought a few boxes so I'm trying to save myself another trip to the store. Anyone have any experience with this?



4 replies
DeniseNH Posted 19 Mar 2014 , 4:27pm
post #2 of 5

I just asked the girls in my cake group and here's what one of them said.


~~It is just a method of pasteurization, it would be fine for ganache - or anything else really

JodieB Posted 19 Mar 2014 , 4:43pm
post #3 of 5

Great thanks! I guess I'll just give it a try.

DeniseNH Posted 19 Mar 2014 , 6:39pm
post #4 of 5

Another cake club member weights in - these girls are awesome:


~~You can use UHT milk or cream on anything. It’s the same, just brought to a higher temperature (275 F) for 1-2 seconds during pasteurization and then boxed aseptically. Normal pasteurization brings milk to about 160 F for longer periods of time but avoids boiling so it doesn’t curdle. The UHT milk is “flash heated” so it doesn’t have time to curdle. There is some loss of B vitamins, but the proteins remain the same between the two, which would be what effects the usage in ganache. So, no difference. I always keep boxes of UHT milk around and use it interchangeably with regular milk in baking (I mostly use buttermilk in my baking, but I need regular milk for my white and lemon cake).

JodieB Posted 27 Mar 2014 , 5:03pm
post #5 of 5

I used it and it worked great! Even whipped up after I used the leftovers to make whipped ganache. Those little boxes are so cheap and perfect sized for a small cake. Thanks for the help!

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