Ganache With Or With Out Butter?

Baking By SoniaMT Updated 4 Jun 2015 , 9:05pm by MKC

SoniaMT Posted 4 Jun 2015 , 3:02am
post #1 of 5

Hi guys. I'm looking for a good chocolate ganache recipe to be used to ice an 8 inch and 6 inch cake. I have seen both with butter and without butter recipes. Which one is better for cake covering? 

4 replies
Cinnabear14 Posted 4 Jun 2015 , 3:13am
post #2 of 5

I make  a simple  but sooo tasty ganache using just chocolate, heavy cream and corn syrup. It can be poured over a cake, or whipped  and used as a frosting. 

810whitechoc Posted 4 Jun 2015 , 10:17am
post #3 of 5

We make two different types of Ganache.  For using under fondant we do a 2:1 mix with a chocolate that has about 40% cocoa butter.  We make another Ganache that is butter, cream and a good compound chocolate, you can either pour it over a cake - the butter gives it a glossy finish, or chill it and use it as a frosting.  It doesn't set as firm as the fondant chocolate Ganache.  So I guess it depends on what kind of finish you want.

SoniaMT Posted 4 Jun 2015 , 3:52pm
post #4 of 5

Thanks for the suggestions. I need it to go under fondant. Thanks for the ratio...2:1 got it! 

MKC Posted 4 Jun 2015 , 9:05pm
post #5 of 5

The 2:1 ratio is by weight not measuring cups.

Quote by @%username% on %date%

%body%