Ganache Question - Please Help!

Baking By bonniebakes Updated 13 Mar 2006 , 9:16pm by bonniebakes

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bonniebakes Posted 13 Mar 2006 , 7:02pm
post #1 of 6

I'm making a Boston Cream Pie for a friend's birdthday today. I've got everything finished, except for the Ganache.

Here's my problem - I don't have any heavy cream and I don't have time to go to the store! Can I use milk (2% or skim?)? If so, do I have to do anything different to the recipe?

thanks so much for your help!!!!

5 replies
HollyPJ Cake Central Cake Decorator Profile
HollyPJ Posted 13 Mar 2006 , 7:06pm
post #2 of 6

I don't think there's any way that milk will work for ganache. The fat in the cream is what gives ganache its silky texture and helps it firm up. The best you'll get is a thin glaze. Do you have a family member or friend you could send to the store?

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TERRYHORTON Posted 13 Mar 2006 , 7:19pm
post #3 of 6

definately get the cream....its worth it!

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KHalstead Posted 13 Mar 2006 , 7:20pm
post #4 of 6

yeah, that's not gonna work.........maybe you could melt the chocolate with a little bit of milk and make like a chocolate sauce to pour over the whole thing...but you're not gonna get a ganache

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peg818 Posted 13 Mar 2006 , 8:10pm
post #5 of 6

use a half cup of milk and a stick of real butter then add your chocolate, no one will ever know

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bonniebakes Posted 13 Mar 2006 , 9:16pm
post #6 of 6

thanks!!

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