Whipped Ganache Question...very Confused
Decorating By monizcel Updated 11 Mar 2007 , 7:15pm by monizcel
Hi Everyone,
The one time I tried to whip my chocolate ganache to use as a 'buttercream' the ganache hardened almost before I could coat and smooth out the ganache.
So I am very confused to how people whip their ganache and use it as buttercream on their cakes.
Can anyone give me a recipe/pointers on how to do this properly?
TIA
I would be interested in hearing the pointers on this. I had some leftover, and was going to use it as a filling. It never did really "whip" up like I expected!
The more you beat it, the stiffer it will become. And if it gets chilled, it will become very firm. 0
I whip it briefly, stick it in the fridge for a few minutes and whisk it a bit more. I repeat this two or three times, until the texure starts to hold its shape. If you take it too far, you can just start over by gently remelting the whole thing.
I just recently made the whipped chocolate ganache recipe from this site and it was really good, although I have been told it's not a true ganache...it calls for 8 oz of chocolate and I think one quart of heavy whipping cream. So it's more of a chocolate whipped cream but it was very thick like a mousse and it didn't fall or squeeze out when I cut the cake. I used it as a filling between two torted layers (four total) and as the frosting.
I used the Whipped Ganache from the Whimsical Bakehouse book and it was delicious and held up beautifully.... here is the recipe & directions:
Melt 1/2 lb. semi-sweet chocolate in a bowl over water - in a separate saucepan, bring 1 quart heavy cream to a boil. Whisk 1/3 of the cream into the chocolate until smooth......Slowly whisk the remaining cream in. Refridgerate overnight or freeze for a few hours and then whip until stiff - yields about 4 3/4 c. filling
I think when I made it I halved it because I never buy a quart of cream and it had an elegant flavor - was very yummy and durable too.
Cakediva, I am glad to hear that! I have a container in the fridge of that exact recipe I got from the recipe section here. I can't wait to whip it up. My cakes came out aweful, so I need to make new cake LOL Good thing I was practiceing LOL
Now I can't wait to whip it up!
In The Cake Mix Doctor Book, it states that the ratio of cream to chocolate needs to vary with the end result...for whipped ganache, use more cream than chocolate-1 cup cream to 4oz chocolate. Cool, then whip on high speed for a whipped ganache frosting.
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