I made 24oz of 2:1 chocolate ganache as a filling for a cake. I no longer want to use this straight, as a filling, because it's so dark and rich. I cannot whip it because I used heavy cream, not whipping cream. I am wondering if I can salvage it by mixing it with a small batch of regular buttercream.
Would it come together? I used about 12oz dark chocolate squares (60% cacao), 4oz semi-sweet chocolate squares, and 8oz heavy cream. The small batch of buttercream I have is the Wilton buttercream recipe:
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 tablespoons milk
This isn't my usual BC recipe, but left over from a quick batch of cupcakes I made for my kids this past weekend. It's been in the fridge.
AYou can still whip it. Just keep a close eye on it. If you whip too much or too long, it will fall apart.
I have never had good luck whipping ganache--it always separates or gets curdly looking :/ I'M AFRAID!!!!!
AWhen I first made dark chocolate ganache I either didn't read the recipe thoroughly enough or I read conflicting recipes and assumed they were all same same which arrived at me 'accidently' using heavy cream - like what you said you've used. Like you I wanted to repurpose it later so I just followed the instructions and used the paddle attachment and whipped it up to a light fluffy frosting no worries and without adding anything. It worked like a dream.
Actually here is the link to the instructions I followed:
Later I read in Planet Cake to never use heavy cream so I dunno either way seems fine.
Just try whipping it by itself as per instructions in link and see what happens. Mine went super fluffy and seemed milder somehow.
I mix semi-sweet chocolate ganache into my chocolate buttercream all the time ...no problems and it makes a sublime icing!
Toba Garrett has a recipe that uses ganache in a Chocolate BC. I tried it and it was delicious. I have also mixed ganache into SMBC and it would make you slap your mama it's so good.
Okay, so here's what I did--I didn't see these responses before I had to act :/
I read around a bit and found that many recipes for "ganache icing" just make ganache, then beat in butter and powdered sugar. I just whipped it a bit with some unsalted butter, so that the room temp end product would be lighter and not too hard--it was setting up way to hard at room temp at 2:1 ratio. I was afraid to use a 1:1 ratio because it had to hold up layers and ganache outer and full fondant, but that's just because I haven't used ganache as a filling ever. Next time, I will experiment a bit with 1:1 at room temp for a day and see if it's firm enough to support but still soft enough to eat and moisten a cake.
Thanks for your advice!
You can definitely mix ganache into buttercream, and you can whip ganache, regardless of the kind of cream you used.