Ganache With Whipping Cream? (Nova Scotia)

Decorating By chyana66 Updated 30 Sep 2007 , 3:57pm by chyana66

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chyana66 Posted 30 Sep 2007 , 12:41pm
post #1 of 5

Hi everyone... I'm planning on making chocolate ganache for a wedding cake for next weekend but I can't seem to find any heavy cream (called for in the recipe) here in Nova Scotia Canada. The "creamiest" cream I can get is whipping cream at 35% m.f. Does anyone know if this will work or where I might get some heavy cream here?

Thanks so much!

4 replies
auntmamie Cake Central Cake Decorator Profile
auntmamie Posted 30 Sep 2007 , 2:58pm
post #2 of 5

Heavy Whipping cream is labelled as 36% to 40% fat content, while Light Whipping cream is labelled as 30% to 35%. I think (not positive) that 35% cream will be creamy enough. For ganache, 35% would probably be OK. Does your recipe call for butter? Butter is normally used to give more shine, but it might help compensate for the difference in butterfat in the cream.

HTH

carabear Cake Central Cake Decorator Profile
carabear Posted 30 Sep 2007 , 3:07pm
post #3 of 5

I use 35% whipping cream all the time for Ganache. Works great. As far as I know that is the heaviest cream in Ontario too. HTH.

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Luby Posted 30 Sep 2007 , 3:15pm
post #4 of 5

That will be fine for ganache.

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chyana66 Posted 30 Sep 2007 , 3:57pm
post #5 of 5

Thanks so much guys...I'll go with the whipping cream then.

You've been a great help, as usual!

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