Whipped Cream And Ganache Questions (Please, Please, Help!)
Decorating By nglez09 Updated 3 Mar 2007 , 4:37am by nglez09
I've made the whipped ganache, in fact, i was just picking at some! once it's whipped, its not all light and fluffy, not a mousse texture. it's still pretty thick. you definitely don't want to try to spread it while it's cold. if you put it in the fridge, make sure you let it get to room temp before using it again. and then, you need to whip it up again.
i've only used it for a filling, and haven't had any luck piping with ganache. i've poured it, and its beautiful. but that's as far as i've gotten.
hope some of this helps.
btw, i don't think the butter will hurt it, but i only use the butter for when i'm going to pour, so don't hold me to that info!
Will the cream whip (hey is heavy cream the same as whipping cream?) if the bowl has had butter in it?
After you whip ganache does it become a mousse-type thing? Will it deflate at room temperature? Can it be out at room temperature for about 4 hours?
It looks like you already got some great responses...but here are mine away. The recipe I used actually had butter in it, so the heavy cream/whipped cream should whip up just fine.
I have only used ganache once on the below cake, and it never really was a pourable thing for me, so I had to use the spatula to try to smooth it out. I whipped the ganache to pipe the borders and it kind of looked like a mousse consistency, but it definetly didn't feel like one! I was surprised at how hard it was to actually pipe with. Mine was for a party and I think it was out for almost 2-3 hours before it was cut, and it was fine.
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