Whipped Ganache: Which Attachment Do You Whip With?

Decorating By monizcel Updated 10 Mar 2007 , 10:00pm by izzybee

monizcel Cake Central Cake Decorator Profile
monizcel Posted 10 Mar 2007 , 1:18pm
post #1 of 4

Hi Everyone,

I just made a batch of ganache with chocolate chips and cream. Once it was cooled down, which attachment do I whip with: the paddle or the whisk attachment?

TIA icon_biggrin.gif

3 replies
qtkaylassweets Cake Central Cake Decorator Profile
qtkaylassweets Posted 10 Mar 2007 , 1:35pm
post #2 of 4

Hello! I always use the paddle. I feel like the whip just does not do its job correctly

Lindakbh Cake Central Cake Decorator Profile
Lindakbh Posted 10 Mar 2007 , 2:40pm
post #3 of 4

Could you tell us how long you usually beat it for? I seem to always go too long but am not familiar with what the texture is supposed to be like.

izzybee Cake Central Cake Decorator Profile
izzybee Posted 10 Mar 2007 , 10:00pm
post #4 of 4

Don't beat it for more than one minute because then it will curdle. Also, next time, don't add the chunks until after whipping, then just fold them in.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.