Whipped Ganache (Bittersweet & White) Holding Time

Decorating By LouisNutri Updated 25 May 2016 , 7:40pm by gfbaby

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LouisNutri Posted 25 May 2016 , 3:18am
post #1 of 2

Hi! How long will a whipped ganache hold its shape? Is there anything I can add to the ganache to make it more stable in the heat?

Would whipped ganache or fudge (choco & white choco) frosting be better? I'm trying different frostings for cupcakes without the use of buttercream.

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gfbaby Posted 25 May 2016 , 7:40pm
post #2 of 2

I live in the uk and in my experience 'holding time' for whipped ganache, as you put it seems to rest entirely on temperature. Any rise in temperature and it starts to break down. It is-afterall- chocolate and behaves the same as chocolate only more so. The last time I used whipped ganache on cupcakes (and I dont really like em much) I sealed it with a fondant cover. That way you get the flavour but not so much worry about temperature fluctuations. Cant say I'm over enamoured of fondant either but if you flavour it first..it aint so bad...

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