Ganache / Whipped Ganache Questions

Baking By Joshsmom Updated 2 Sep 2005 , 7:32pm by HollyPJ

Joshsmom Cake Central Cake Decorator Profile
Joshsmom Posted 2 Sep 2005 , 3:20pm
post #1 of 5

I haven't tried working with Ganache yet but would really like to.

I have a question though on using the Whipped Ganache as a filling. Does it work well as a filling? Is it really creamy? Does it need to be kept refrigerated?

Thanks for any feedback

4 replies
Gingoodies Cake Central Cake Decorator Profile
Gingoodies Posted 2 Sep 2005 , 3:28pm
post #2 of 5

Joshsmom.. I think it is a good filling. Its rich, because it is just cream and chocolate. I would say you dont have to refrigerate it. I leave ganache out at room temp all the time.. Just not in 90 or 100 degree heat lol

bubblezmom Cake Central Cake Decorator Profile
bubblezmom Posted 2 Sep 2005 , 3:50pm
post #3 of 5

If you're using just chocolate and cream, then I would refrigerate. Some people use instant pudding and cool whip. Those have preservatives so I think the could handle being out for a day. I'd also worry about the ganache breaking down if left out, but I have a hot kitchen.

JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 2 Sep 2005 , 7:28pm
post #4 of 5

Whipped ganache is a great, but very rich filling. It is basically, truffles. When it is warm, is will soften and melt easily, so refrigeration or very cool storage is best. For serving, allowing it to soften some is great, but it can be nice and fudgy served cold and firm.


HollyPJ Cake Central Cake Decorator Profile
HollyPJ Posted 2 Sep 2005 , 7:32pm
post #5 of 5

Because the cream is heated, ganache will not go bad if used as a cake filling and left at room temp for a few days. It will get soft, though, if the room is too hot.
It's a fabulous filling and icing. Mmmmmmmm!

Quote by @%username% on %date%