Hi Everyone,

I have tried whipping my cooled chocolate ganache in the past and it hardens before I can 'frost' my cake properly.

Is there a certain amount of whipping/consistency that the ganche should be before whipping. Does whipped ganache automatically harden or can you get a smooth consistency like with buttercream?

Would you use the paddle or whisk to whip the chocolate ganache?

TIA

I use whipped ganache often. Once the ganache is smooth, I let it sit on the counter to cool some. Then with a hand whisk, I whisk just a couple of minutes. It will barely thicken. The I put the works in the fridge for about 5 minutes. Take it out and whisk again, briefly. I repeat this proces 2-3 times, until the ganache is starting the hold it's shape. Whisk gently a bit more to get icing thickness. If you over whip or over chill it, it will get firm. You have to start over at this point. gently re-warm it over hot, not boiling water.