Whipped Ganache - Refrigerate Or Not?
Decorating By SandiOh Updated 10 Mar 2010 , 11:32pm by JustToEatCake
filling, the cake will be out all day, will it be okay? does it need to be refrigerated?
I've read from several different sources that ganache does not need to be refrigerated - that's the beauty of it!
I'd disagree with that. I think unwhipped ganache is safe, but a decorator I was chatting to recently said that as soon as it has air whipped into it, it needs to be refridgerated.
If you mean that you'll have a chilled cake that will be eaten that day I would say that it will probably be fine, I would treat it the same as buttercream that it should be eaten that day, or refridgerated for longer than a day.
I also read that whipped ganache needs to be refridgerated because usually the cream to sugar ratio isn't as high...having said that, I just ate some today that had been out a week and I still feel OK...haha...it was 50/50 ratio.
I also read that whipped ganache needs to be refridgerated because usually the cream to sugar ratio isn't as high...
I make whipped ganache with the same ganache I use for pouring, then I chill and whip it. So for me anyway, it has the same cream to sugar ratio.
I also read that whipped ganache needs to be refridgerated because usually the cream to sugar ratio isn't as high...
I make whipped ganache with the same ganache I use for pouring, then I chill and whip it. So for me anyway, it has the same cream to sugar ratio.
Angela, the first ganache I made was 1/3 cream to 2/3 chocolate and it did great under fondant. It did become a bit harder than the 50/50.
Quote by @%username% on %date%
%body%