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Whipped ganache help needed asap please!

post #1 of 5
Thread Starter 

I have posted before about whipped ganache, but did not ask this specific question and have not found an answer on the internet or here :)

 

I cannot seem to get this right! I use the 1:1 ratio, as is suggested in whipped ganache recipes, and let the melted ganache cool to room temp.  When I go to whip it, it just turns out grainy.  Does this mean it was too warm when I whipped or too cold? It was "pudding consistency" before I whipped, which is what I've read you need it to be.  I've tried both cooling in the refrigerator for a day and then allowing it to come to room temp, as well as just letting it come to room temp after melting--I get the same problem. 

 

Is my house to warm!?  I checked the temp before whipping and it read 70/71 degrees.  What am I doing wrong!?

 

I am supposed to have these cakes filled and covered tonight and I'm running out of time for ganache!!! TIA

post #2 of 5

This thread gives a lot of reasons why it may be grainy and how to make sure it doesn't happen next time http://cakecentral.com/t/300593/grainy-ganache-whats-up-with-that

post #3 of 5
Thread Starter 
post #4 of 5
This isnt really related to your question but does anyone know how long whipped ganache can stay out of the fridge? I was thinking of using it in a cake for my nephews christening but it would have to sit overnight and until around lunch out of the fridge as it will be covered in fondant.
post #5 of 5
I just made a whipped ganache and it seems the key is to be very careful about how much you whip it. I think mine started to get a bit grainy but once it was in the cake as a filling it was really pretty good. I also used a 1:1 ratio and I used milk chocolate which this article says is more prone to turning grainy (along with white choc). This article gives tips on how to come back from a grainy ganache.

http://bigbaketheory.com/2012/02/24/ganache-101/
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