I made some ganache last night that I want to use as a filling for my daughter's bday cake today. I used equal amounts of cream and choc chips. I covered the bowl and let it sit out all night. This morning I'm trying to whip it so it will be thick enough to spread and hold as a filling and it is not whipping up as thick as I thought it would. Does it need to be chilled first? I've added some BC and whipped it some more, but it still doesn't hold stiff peaks, it flops over. I don't think it's thick enough to use. I put it in the freezer to chill and I'm going to whip it some more. Do you think this will work? Any other suggestions? Thanks!
It will only whip to icing consistency of it has been chilled. For white chocolate ganache use half the cream to chocolate.
Thanks. It whipped better after I chilled it, but it still deflates and becomes very soft. I'm keeping the cake in the fridge. I left the bowl out and the remaining filling is very mooshy. Glad this cake is for my daughter.