Someone Talk To Me About Varying Whipped Ganache Firmnesses :)
Decorating By lrlt2000 Updated 22 Aug 2016 , 12:17pm by TheMrsWalker1
I want to fill my cake this week with whipped chocolate ganache. I want it to be firm enough to support the cake once between the cake layers, but not so firm that it's too hard next the cake when eaten. Do you know what I mean?
I'm sure you experts know the intricacies of the varying ratios of heavy cream to chocolate, as well as the different types of chocolate, that will help me determine what is best for my purposes!
Also, how far in advance can I make this? If I make the ganache and refrigerate for 2 days, and then whip when I'm ready to fill, will it be "too chilled" to whip?
Thanks :D
I want to fill my cake this week with whipped chocolate ganache.
What do you mean by *whipped* ganache?
Ganache is ganache..... not sure where you are getting the whipped bit from.....anyway,
I want it to be firm enough to support the cake once between the cake layers, but not so firm that it's too hard next the cake when eaten.
Do you know what I mean?
Sure do
I'm sure you experts know the intricacies of the varying ratios of heavy cream to chocolate, as well as the different types of chocolate, that will help me determine what is best for my purposes!
What BRAND of chocolate you use is up to you, what you can afford and what taste you like.
Ask 10 people what kind of chocolate they use and you will get 10 different answers.
Plus, it depends where you live and what is available.
If you are making Milk or Dark Chocolate Ganache use 1 part cream to 2 parts chocolate.
e.g. for every 900ml of cream you use - use 1800 grams of chocolate
If you are making White chocolate Ganache use 1 part cream to 3 parts chocolate.
Also, how far in advance can I make this?
Three months in advance
Once made - allow to set overnight ON YOUR KITCHEN BENCH - then you can put it in an air tight container and pop it in your freezer....for up to three months.
If I make the ganache and refrigerate for 2 days, and then whip when I'm ready to fill, will it be "too chilled" to whip?
YES - it will be rock hard and you wont be able to do anything with it ...except kill a low flying duck with it... lollllllll
Don't put it in the fridge....
Keep it on your kitchen bench.
When you want to use it - just zap it for 15 second intervals in your microwave - stirring well after each zap.
If you take it from the freezer....do so at night time
Place it on your kitchen bench
Go to bed
In the morning it will be back to room temp.
You may have to zap it again at 15 second intervals to get the consistency you require
Fill your cake
Allow to settle
Cover your cake in ganache..
Voula - GANACHED CAKE...
Nothing Whipped about it.... 
We do not WHIP ganache - we stir it with a spatula...... repeat after me
WE DO NOT WHIP GANACHE - WE STIR IT WITH A SPATULAR
Because the last thing you want in ganache is air bubbles....
Whipping ganache will create air bubbles.
I am making this big print so as everyone who reads this post...will see it... 
Bluehue
Thanks :D
You can find a good whipped ganache tutorial on Joe Pastry's site here: http://www.joepastry.com/2011/whipped-ganache/
I've used it before and it worked well. You do have to be careful as he says not to over whip it and he includes a picture of what that looks like.
Also, you probably don't want to refrigerate it because it will definitely firm up again as normal ganache does when refrigerated. It should be fine kept at room temperature.
Hope that helps!
I LOL at your low flying duck example :D
I found these two links that I think helped me figure this out: http://thecookandthechemist.blogspot.com/2013/03/the-science-of-chocolate-ganache.html and http://chocolate.mit.edu/~chocolatiers/Wiki/index.php?title=Truffle_Making
I'm still not sure what is best for the whipped ganache I want, but I am guessing the best solution will be found by trial and error :) Anyone gone through this process and settled on the most ideal for whipped ganache filling that's not too soft and not too hard? :P
I make whipped ganache all the time, lol. The point is to get air into it, it changes the texture and you get the heavenly mousse like thick chocolate whipped cream.
A proper ganache is equal wet ounce cream to dry ounce chocolate, that's what I always use for darker chocolates, and I stack with it just fine. However, you can do more chocolate if you want it thicker, I would go for 2:1.
You can always add more chocolate if it doesn't set up firm enough, I would suggest doing a small batch to test, since different chocolates will set up differently.
I just used ganache on two mud cakes last week. Used the same recipe for both cakes, but one I let set longer before whipping, and whipped it just a couple of minutes. It had a softer consistency than the one I whipped as soon as it was cool (that one was whipped maybe 10 minutes). So I can tell you than longer whipping results in a harder ganache, but not certain why.
Liz
Thank you, scrumdiddlycakes and liz at sugar--those comments help my thoughts on this issue! I will be making ganaches tomorrow :)
lrlt2000 wrote
I would imagine that using milk chocolate for ganache versus using darker chocolate with a higher cacao %--even with the same ratio of heavy cream to chocolate--would make very different ganaches (whipped or not). At least, I think so!
NO
Quote:
LOLLLLLL - your most welcome...
Every week I see many posts about Ganache - what to do - how to do it - why did this happen - help........................... yadda yadda.
The OP posted about FILLING A CAKE....NOT FILLING CHOCOLATES....so that's why I wrote what I wrote.
Then blow me down, the OP comes back telling me *she knows*..................
My whole point being -
If you want to make a Ganache for cakes - you don't want air in it
If you want to make ganache for filling a chocolate - then you do want air in it.
Bluehue walks off to bang ones head against ones wall..................................*Bang - Bang - Bang*
Arghhhh.................... that's better...................
Bluehue
I also whip ganache for a filling (bluehue, it is a lovely truffle like filling and a nice alternative for butter cakes that would normally get a buttercream or a mousse filling. Don't bang your head against a wall until you try it . Not all ganaches must be thick and creamy. sometimes a little fluff is a nice change)
I often second guess myself when whipping ganache for a filling. It seems much too light, but then firms up too much for the cake. I have started to add a bit of butter to my ganache when whipping and it stays looser when chilled.
My whole point being -
If you want to make a Ganache for cakes - you don't want air in it
If you want to make ganache for filling a chocolate - then you do want air in it.
Bluehue walks off to bang ones head against ones wall..................................*Bang - Bang - Bang*
Arghhhh.................... that's better...................
Bluehue
There is a thing called "whipped ganache". It does indeed have lots of air in it - that's the whole point. You make ganache, let it set, and whip it to a mousse. It has nothing to do with not understanding ganache. Sometimes you do want that air.
There is a thing called "whipped ganache".
Yes, that's right .......but as I have said many a time before - why would one want whipped fluffy ganache in-between layers of a cake when the last thing one wants is air trapped in-between the layers....
One might as well just whip up a mousse.
The same as there is something called *ganache* with Butter and sugar and and and 
Whipped ganache is nothing like Ganache.....
It does indeed have lots of air in it - that's the whole point.
Yes, again - that's right because if you whip anything - it will get air into it.
You make ganache, let it set, and whip it to a mousse.
Yes, this I know...... HOWEVER, when we fill our cakes and then cover them with Ganache - we don't want nor should there be - all that air....
FOR CAKING.
It has nothing to do with not understanding ganache.
Really ?
Well from 97% of the ganache threads I see and read on here it makes me think otherwise.
Sometimes you do want that air.
Yes, and sometimes you don't want nor need that air...
Perhaps people need to read what I am typing and realise that I am not talking about filling chocolates.... or filling pastry shells - or filling dessert glasses
We are using it to fill cakes and then cover those cakes.
Oh hang on - here's a thought -
Fill your cakes with Whipped fluffy moussey ganache - then squish the living daylights out of it so as to get rid of all the air.... yep, that's makes sense.
Honestly - its like flogging a dead horse....
Bluehue
I don't understand what this opposition to whipping ganache is all about! This is one happy Aussie ganache whipper here!
OP, I whip ganache for cupcake toppings AND for filling cake layers, its a beautiful, not gritty, smooth delicious and above all LIGHTER alternative to regular ganache.
I definitely add more chocolate to cream the lighter the chocolate. It also depends on your weather, the warmer your weather, the more choc to cream. Definitely do not over whip. If your ganache is not whipping nicely you can add some scalded cream.
I refrigerate white choc ganache because it can taste rancid/weird depending on the type of choc you use. And for any type, because with whipping you have added air to your ganache, keep your whipped ganache leftovers frozen/refrigerated as it WILL deteriorate faster.
Hope this helps!
I don't understand what this opposition to whipping ganache is all about!
Put simply - whipped/whipping ganache is not ganache.
This is one happy Aussie ganache whipper here!
OP, I whip ganache for cupcake toppings AND for filling cake layers, its a beautiful, not gritty, smooth delicious and above all LIGHTER alternative to regular ganache.....and there it is right there.....alternative to REGULAR GANACHE....which is actually *ganache*
I definitely add more chocolate to cream the lighter the chocolate. It also depends on your weather, the warmer your weather, the more choc to cream.
Why?
Definitely do not over whip. If your ganache is not whipping nicely you can add some scalded cream.
How can you over whip whipped ganache Evoir?
I refrigerate white choc ganache because it can taste rancid/weird depending on the type of choc you use. And for any type, because with whipping you have added air to your ganache, keep your whipped ganache leftovers frozen/refrigerated as it WILL deteriorate faster.
Now I have heard it all
If your cream is bought to the right temperature - how can it deteriorate faster...........................just asking
No wonder people get so utterly confused about ganache.
Hope this helps!
ALol bluehue, your posts made my day too funny! All this fuss about ganache, love it! Haha. Ok so I know bluehue is a sort of expert on ganache, from what I saw on other posts. I have whipped ganache before though for a filling (ah oh) it was good!! I don't understand why there's a problem with that? and you can defo over whip ganache it's just splits and goes horrible just like over whipped Chantilly cream- just don't go there!
Listen ladies, whipped ganache is NOT ganache, and toast is NOT bread
I use whipped ganache as a filling/cupcake topping as well. Lovely and light!
Funnily enough, you over whip ganache by over whipping it. Which results in it splitting, pretty much like how you overwhip cream. I think this is one argument you'll have to accept defeat on Bluehue.
Lol bluehue, your posts made my day too funny! All this fuss about ganache, love it! Haha. Ok so I know bluehue is a sort of expert on ganache, from what I saw on other posts. I have whipped ganache before though for a filling (ah oh) it was good!! I don't understand why there's a problem with that? and you can defo over whip ganache it's just splits and goes horrible just like over whipped Chantilly cream- just don't go there!
Glad I have given two people something to loll about....
The world needs more lollllllll
Its a bit of a giggle actually - how some wait before offering any advice - instead of just lurking on the sidelines to see what others might say....and then charge in................ lollllllllllllllllllllllllllllllllllllllllll.
Huge giggle also how some will never agree with anything I type......................just because.
now that's funny.
Bluehue
A
Original message sent by Bluehue
[B]Glad I have given two people something to [I]loll[/I] about.... :) [/B] [B]The world needs more [I]lollllllll[/I][/B]
[B]Its a bit of a giggle actually - how some wait before offering any advice - instead of just lurking on the sidelines to see what others might say....and then charge in................ lollllllllllllllllllllllllllllllllllllllllll.[/B]
[B]Huge giggle also how some will never agree with anything I type......................just because.[/B] [B]now that's funny.[/B]
[B]Bluehue :lol: [/B]
I didn't mean to offend you, (not sure if i did either) you made me lol in a good way! I definitely take what you say as advise, I know you know a lot about this matter and wouldn't want to challenge as my experience and knowledge on it is probably not as vast as yours, I just wanted to add That i have done it beofre and it worked out for me. Not disagreeing with anyone :)
I didn't mean to offend you, (not sure if i did either) you made me lol in a good way! I definitely take what you say as advise, I know you know a lot about this matter and wouldn't want to challenge as my experience and knowledge on it is probably not as vast as yours, I just wanted to add That i have done it beofre and it worked out for me. Not disagreeing with anyone
Oh no...............no offense taken
I am thick skinned lollllllllllllllllllllllllll
All is good petal
I know how to laugh at myself.... lolllllllllllllllll
Bluehue 
One last link for others who might be looking for information too:
http://bigbaketheory.com/2012/02/24/ganache-101/
It's a great overview of ganache (including whipped ganache), with a little bit of science for understanding without being too technical, for beginners like me.
lrlt2000, the sour cream version in the link above really looks interesting. Will have to give it a try! Thanks for posting.
Liz
hahaha! Last week I wrote a blog post about this timely issue that I think is scheduled for tomorrow. Whipped ganache is what's used for truffles. Truffles are not cake. Truffles should be made from ganache that's whipped. So whip it, whip it good!
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