Can You Make Whipped Ganache From And Ganache Recipe?
Decorating By jen1977 Updated 20 Feb 2007 , 7:20pm by jen1977
I use a ganache with just heavy whipping cream and choc chips....after it cools, i can whip it to make whipped ganache w/o a problem. It does take a while in the mixer though (10 min or so).
Not sure what your recipe uses, but if it's similar, it should work.
Here's a recipe for whipped ganache that I use:
1 pound of semi-sweet chocolate, chopped into fine pieces
1 litre of 35% whipping cream
Scald the cream just until it begins to steam lightly (do not let it boil though!) Pour it right over the bowl of chopped chocolate, let sit 5 minutes, come back an stir it lightly with a wooden spoon. Let sit another 5 minutes, come back and stir it again until smooth.
Put it in the fridge for 30 minutes to cool with plastic wrap covering the bowl, leave one corner open for heat to escape completely.
Leave overnight or at least 12 hours.
The next day, the mixture will be ready to whip. You can do it by hand with a whisk or very carefully in a mixer. Stop whisking when it is the consistency of whipped cream. IF YOU GO TOO FAR THE MIXTURE GETS GRAINY AND WET. IT CAN NOT BE FIXED.
That is my number one filling, milk chocolate ganache. I set mine in an ice bath in the sink and as it cools I use a whisk to whip it. It takes a while. I never even thought to whip it in my mixer with the whisk. I'll have to chill the bowl first before trying that. I'll do that next time. If it works quicker then I'll be furious 
because I have made my whipped ganache about a dozen times in an ice bath!
Thank you for the suggestion!
Amy
OK, I tried this last night, and it was a disaster. It whipped up really nice, and it tasted winderful, but it was so hard to pipi! I was just using a giant cupcake tip, and it was either too cold, and came out stringy, or too warm, and melted in my hands before I got them all piped. Is it easier to just using a spatula and ice? I'll get opinions on what everyone thought about it today...I sent them to work with dh, and they are all pretty honest about new recipes.
Sorry to hear they didn't turn out as expected.
I have never been a big fan of whipped ganache. IMO it defeats the purpose of making it. If I want something that looks whipped I use a choc. bc.
Ganache can be poured on a cake, spread with a spatula and piped with on it's own without whipping it. Just got to be patient and wait for it to set to the desired consistency for whatever you wish to do with it. Also whipping it you lose the wonderful shine.
take a look here at NEWTODECORATING's cake the icing is ganache and the piping is the same ganache while the roses are tootsie rolls
And here is another one by HollyPJ using the same ganache
Cheftaz- I used your ganache recipe yesterday and liked it much better than the recipe I'd been using. Adding the butter really did help keep it shiny! And it piped beautifully after I refrigerated it for a while.
Thanks for sharing!
Here's the cake I made:
Oh what I would do right now for a piece of those cakes! They're beautiful! I have used ganache on occasion, whipped and n-whipped. Have to say I did miss the shine once I whipped it and preferred the look of it unwhipped. I did let it setup overnight and it was fairly easy to pipe!
I do like the look of the regular ganach piped. I didn't realize that you could pipe it if it wasn't whipped! I used Cheftaz's recipe, and it tastes wonderful! I need to put it only on the sides of the cake for next week...it's german chocolate, and I want to put the coconut pecan on top. Can I spread ganache that isn't whipped on the sides?
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