I find tons of threads about ganache under fondant and I tried that a few weeks ago - YUMMY! Today, I am making a cake with WHIPPED chocolate ganache as a filling. Then I covered it with the rest of the whipped chocolate ganache. I will be covering the cake in fondant a little later. Anyone try this? I've read some advice where people swear you can't use whipped ganache under fondant but I didn't find a reason why! If anyone has advice, it would be much appreciated. If I have to scrape off this whipped chocolate ganache, I will. I don't have to cover it in fondant until this afternoon.
I do it all the time. There is no reason why it should not work.
Perhaps it being whipped, it will have air incorporated into it, so there could be more chance of a possible blow out? I don't know for sure, I've always used straight, unwhipped ganache under my fondant.
Nazarine - oh yes - you can use "whipped" ganache under your fondant.
Some use a spatular or spoon to stir their ganache when making it - some use their mixer.
Depending how much i am making at any one time is how i mix the quanity.
Either way - i use it as a filling and as my base for under fondant.
In both cases i still alllow it to set up/firm up for at least 4 - 6 six hours before i cover in fondant.
If i have covered my cakes in it rather late in the day - then i allow them to set up/firm up over night.
By using a mixer to combine the cream and chocolate yes you are making it lighter and fluffier - but once it has settled in the bowl and had time to settle - there really isn't any differnce.
Main point to remember is using chocolate that has a high % of cocoa in it - that makes a world of difference to your final outcome when making ganache.