Can I Substitue 1/2 And 1/2 For Cream When Making Ganache?
Decorating By justfrosting Updated 1 Dec 2006 , 11:12pm by springlakecake
You can use 1/2 & 1/2 but the consistency will be different. You can use any kind of 'cream' (heavy cream, light cream, 1/2 & 1/2, milk, soy milk) but the consistency will be different than if you used heavy cream. I used soy milk once because the person can't take dairy and the ganache tasted fine, but it wasn't as thick. Maybe a little more chocolate and maybe letting it set more would have helped.
I am not sure, but you might want to consider that you might not be able to leave it out without refrigeration. It is the high content of fat and sugar that preserves it and keeps it from spoiling. If you change it from a classic recipe, I dont know what might happen. www.baking911.com has some info on it.
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