Whipped Ganache Help Needed Asap Please!

Baking By lrlt2000 Updated 20 Aug 2013 , 3:15am by still_learning

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lrlt2000 Posted 11 May 2013 , 12:50am
post #1 of 5

I have posted before about whipped ganache, but did not ask this specific question and have not found an answer on the internet or here :)


I cannot seem to get this right! I use the 1:1 ratio, as is suggested in whipped ganache recipes, and let the melted ganache cool to room temp.  When I go to whip it, it just turns out grainy.  Does this mean it was too warm when I whipped or too cold? It was "pudding consistency" before I whipped, which is what I've read you need it to be.  I've tried both cooling in the refrigerator for a day and then allowing it to come to room temp, as well as just letting it come to room temp after melting--I get the same problem. 


Is my house to warm!?  I checked the temp before whipping and it read 70/71 degrees.  What am I doing wrong!?


I am supposed to have these cakes filled and covered tonight and I'm running out of time for ganache!!! TIA

4 replies
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bct806 Posted 11 May 2013 , 2:06am
post #2 of 5

This thread gives a lot of reasons why it may be grainy and how to make sure it doesn't happen next time http://cakecentral.com/t/300593/grainy-ganache-whats-up-with-that

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lrlt2000 Posted 11 May 2013 , 3:51am
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RachelGearon Posted 20 Aug 2013 , 2:51am
post #4 of 5

AThis isnt really related to your question but does anyone know how long whipped ganache can stay out of the fridge? I was thinking of using it in a cake for my nephews christening but it would have to sit overnight and until around lunch out of the fridge as it will be covered in fondant.

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still_learning Posted 20 Aug 2013 , 3:15am
post #5 of 5

AI just made a whipped ganache and it seems the key is to be very careful about how much you whip it. I think mine started to get a bit grainy but once it was in the cake as a filling it was really pretty good. I also used a 1:1 ratio and I used milk chocolate which this article says is more prone to turning grainy (along with white choc). This article gives tips on how to come back from a grainy ganache.


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