What is this icing used for...and how does it taste? i see it on a bunch of topics but i have not used it yet...what is a good recipe to try?
thanks!
It's made with chocolate and heavy whipping cream. It easy to work with and tastes great. It's wonderful for turning white icing into an out of this world chocolate icing. You can make it thin enough to pour over a cake or whip and thicken to use as a filling. It's great.
pickles777.. I have used ganache for a filling inside of a cake and have iced with it as well.. there a couple of photos in my file on them, one is brown chocolate and one is white chocolate.... it is just a chocolate icing that dried hard... kind of like those cadbury eggs at easter.. similar texture...
i use a bag of candy melts, whatever color you choose and some whipping cream in a small pot. Melt it down and then pour of your cake or whatever area you choose. I have been debating about the under portion, I have been using set buttercream, but someone asked if the hot ganache would melt it since i use butter in my bc.. I haven't had any problems with it melting that I know of, but it could happen. I am sure there are plenty of people who will chime in on this forum and help us out.. I like the texture of the ganache once it sets, reminds me of a shell covering!
Genache Yum-o I use it for chocolate filling or for a frosting.
Really easy recipe
1 Cup chocolate chopped (to make tradtional use unsweetened, I however think semi-sweet tastes better)
1 Cup Cream
Melt chocolate (double boiler style) Bring cream to boilin seperate pan
Pour hot cream over melted chocolate Mix gently until smooth
This makes a great filling or a poured over the top look.
Once it is smooth you can whip it with a mixer until it looks like BC for whipped Genache for a light frosting. It is so good.
I am making white chocolate genache this afternoon for a birthday cake!
I have a few pictures in my photos of both kinds. If you have any more questions feel free to PM me!
SouthernSusieSweets- I have never had my genache get hard? I wonder if it is the candy melts? I use chocolate chips or if I don't have that I have used chocolate power and crisco (I follow the herseys' directions for that.) Interesting I was just wondering if you had tried any other kind of chocolate and it got hard. Curious!?!
pinknlee... weird, wonder if I do it wrong? hhehehehehehehe... I heard it molds hard, like a shell, so when my did it I didn't have a problem with it... one of them is my dark hank cake and the other is the white heart with Chocolate BC in my photos...
I have never used anything but the candymelts, but I bet that is why, because they are hard before you even add anything to them. I kept it whipped one time and used it as a filling.. interesting... well even if I am doing it wrong, people love the shell effect, so I will keep that idea going too 
what a dork I am!
I'm thinking of pouring/spooning ganchae over the top layer of a Nightmare before christimas for the dark drippy look. I've seen it done on cc. Do you all think it would work or at lease flow right for me? about one third of the way down un even is what I want
Pinknlee-does your recipe harden when cooled or does it stay "soft"? Also, SSS-could I "paint" on the hardened chocolate with your recipe? I'm not a big chocolate fan, so I haven't been using it a lot.
I'm thinking of pouring/spooning ganchae over the top layer of a Nightmare before christimas for the dark drippy look. I've seen it done on cc. Do you all think it would work or at lease flow right for me? about one third of the way down un even is what I want
Depends on how much you pour on top. In my photos is a ganache cake that has the chocolate dripping down the sides, but doesn't cover the entire cake. I would have preferred a little less chocolate so the white icing underneath could be seen better.
Okay, Ganache must be in the air. I'm thinking of using it for a football cake this weekend and on some cupcakes but I've never whipped it. If I can jump in with a couple questions, I'd appreciate it.
1. Does it work well after it's sat in the fridge a couple days, if I make a big batch for cupcakes tomorrow can I reuse it for Sundays cake with out any problems?
2. How long can it sit out? Not sure how fridge space will be at Sunday's get together.
Thanks all 
I'm thinking of pouring/spooning ganchae over the top layer of a Nightmare before christimas for the dark drippy look. I've seen it done on cc. Do you all think it would work or at lease flow right for me? about one third of the way down un even is what I want
Depends on how much you pour on top. In my photos is a ganache cake that has the chocolate dripping down the sides, but doesn't cover the entire cake. I would have preferred a little less chocolate so the white icing underneath could be seen better.
I took a look at your ganache cake and its beautiful! I was thinking more of spooning it on and have lots of drippings doing down the side. did it get hard? Did it stay shinny? I love the way it looks! 
As far as a remember the frosting on the cake was fine after a couple of days, I am not really sure if it has a week long shelf life. It can sit out for quite a while I made it for my Dad's Bday and it sat out all day. I don't think he put it in the fridge. It is so yummy whipped!
I do not recall my poured getting molding hard. The outside edge crusted a bit but you could poke your finger right through it and get runny chocolate. I can't wait until I have to make it tommorrow now. Just to lick the bowl.
Once you get it down Ganache is so easy. And people think you have to work really hard on it.
One tip: If you used unsweetened chocolate, taste it when it gets cool enough to touch, if it is to bitter add some sugar a tablesppon as a time. Until it is sweet enough. This works best if the Genache is still warm other wise you get grainy Genache.
Good Luck!
!I Love Ganache!
Some times i ganache my cakes before i cover in plastic icing (RTR)... and on all my sample choc mud cakes! Yum!
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