Whipped Ganache - Refrigerate Or Not?
Decorating By SandiOh Updated 10 Mar 2010 , 11:32pm by JustToEatCake
I've read from several different sources that ganache does not need to be refrigerated - that's the beauty of it!
ditto. b/c the cream is heated it becomes safe outside the fridge. Yippeee!!!
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.
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