Help With Ganache Filling - I Think It's Too Soft
Decorating By projectqueen Updated 11 Aug 2006 , 4:52am by Gingoodies
I'm making ganache for the first time and I wanted to whip it as a cake filling.
I put it in the refrigerator to firm up and then let it get back to room temperature before whipping (per my directions). I have whipped it as much as I can and it's very, very soft.
What consistency is whipped ganache? I was thinking it should be like a pudding or mousse consistency, but it's very runny. I'm afraid even with a dam it will run out of the layers or soak into the cake.
Should I refrigerate it again and then whip it while it's cold? Will it soften again when I leave it out? I'm not planning on refrigerating this cake so I need it at the proper consistency now.
Thanks so much.
I have to credit JoannB with this. She helped me with the same question. This is her reply,
as the ganache cools, you can beat it with a whisk. It will beat stiff enough to pipe. I ususally do this in stages. Beat it some, put it in the fridge for 5-10 minutes, then beat it some more, repeat as needed.
If you use a hand mixer or KA, it will work, too. But, there is a risk of overbeating. The ganache can break. It is easy to fix, but it means you have to gently re-melt the ganache and start over.
I followed her instructions and mine worked.
Molliebird, how many times did you put it in and out of the fridge?
Once it firmed up and you left it out, did it soften again? What consistency was it like when the cake was sliced?
I actually whipped it and put in back in the fridge about two times and it came out nicely whipped. I probably could have used it to pipe with it was so nice. It actually turns to a lighter brown. I'm not sure how it turned out after the cake was cut (I made the cake for a co-worker). Unfortunately, I only had a small amount of ganache to whip with so it was a very thin layer. Next time I will whip more of it and put it on a little thicker. I'm also thinking of icing a cake with the whipped ganache instead of having the darker ganache as the icing. Which recipe did you use? I used the recipe on this site, Chocolate Ganache 1. I hope this helps you!
http://www.cakecentral.com/cake_recipe-2116-0-Chocolate-Ganache-1.html pipes beautifully when cooled. As you can see from a cake made with it by "hollyPJ" the texture of it is that of truffles. I refuse to whip my ganaches...there really is no need to. A good ganache is always spreadable and pipeable (I think that's a word) and firms to that of truffles at room temp. If refrigerated too long it will become stiff but then just let it come to room temp again. All ganache is best enjoyed at room temp. Sometimes mine never gets to that stage cuz I eat it while still warm. I'm a self proclaimed ganacheaholic 
Well, I have to tell you, there is no way on earth you could pipe with mine. Whenever I refrigerate it it firms up okay, but then softens to ganache soup when I leave it on the counter.
It's in the cake now, I couldn't wait any longer. I hope I didn't just ruin a really good cake 
If your ganache turns to chocolate soup at room temperature.. the ratio of cream to chocolate is too high. For 1 lb of chocolate I only use 12 - 14 oz of cream. If you want to whip it I would use the 12 oz of cream to 1 lb of chocolate. Heat your cream.. pour it over the chocolate and mix till incorporated. Let it cool a bit. Refrigerate till firm and then whip. It should hold the whip and be somewhat like a mousse or very light buttercream consistency.
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