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whipped ganache, want it to work!

post #1 of 5
Thread Starter 
I have tried whipped ganache before with no success, seems so simple, I don't know what I am doing wrong. So, I made the ganache, it is in the fridge cooling, now do I whip it while it is just cool and a little mushy or do I wait until it is cold and firm? Then do I just plop in in to the KA and whip with the wisk attachment?
Thanks in advance,
Kym
post #2 of 5
I don't whip it until it is set. Are you using the correct ratio of cream to chocolate? That will effect how it turns out. Here is a recipe in the CC recipes section that is 5 stars for whipped ganache=) HTH some, Jen

http://www.cakecentral.com/cake_recipe-2328-Whipped-Chocolate-Ganache.html
Let Go And Let God!
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Let Go And Let God!
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post #3 of 5
Make sure you are using a heavy whipping cream. Sometimes it takes a while in the mixer to get it to firm up, I put it on a higher setting. I usually make mine and refrigerate overnight and whip the next morning.
Proud mommy to my three girls...
Julianna-7
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Emmaleea-4
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Proud mommy to my three girls...
Julianna-7
Isabella-5
Emmaleea-4
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post #4 of 5
Once the ganache is stiff, what do you do with it? Can it stil be spread? Softened and poured? I did one last weekend from Cake Decorating for Dummies that was not whipped-- just cream and chocolate chips in the microwave and then poured over cake. It wasn't much different from the syrup that was made from choc chips and half-and-half that was poured over the layers first.
post #5 of 5
Does the whipped ganache become substantially lighter in color than the normal ganache?
Accountant by day....Masked baker by night!
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Accountant by day....Masked baker by night!
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