Help! How Much Ganache To Add To Imbc??
Decorating By ceshell Updated 27 May 2007 , 9:43pm by Rikke_Denmark
I used to have all the info for correctly adding ganache to IMBC but can't find it - does anyone know a) how cool/cold the ganache should be before adding to IMBC - is it semi-liquid or do you wait till it's nearly solid like butter? And also b) how MUCH ganache does one add (to a single batch of IMBC)???
I just made my batch of plain IMBC and then went to my recipe folder to figure out how much ganache to make, can't find it anywhere. So much for advance planning - doh!
I use IMBC as my standard buttercream. I almost always have ganache on hand and never really "measured" how much I add for chocolate bc. I use a soft ganache and just whisk it into the bc. I make my bc in a 6qt mixer with 2# of butter and add about 1/2 cup soft ganche to the finished bc.
Hope that helps.
Haha....I never really thought about eating the ganache. I think it gradually became just another inventory item to me.
To answer your question, no I don't whip it first. I just let it cool enough to be soft and whisk it in.
Quote by @%username% on %date%
%body%