I would like to use the ganache recipe I got on this site. (ganache I) It says that you can make it thick for a cake filling. Is that simply done by whipping it or do I use less cream? Has anyone done this?

Thanks for any advice

Mrsfish

Ganache usually thickens up as it cools but I think you can whip it up also to thicken it. I would keep the cream amount the same as the recipe calls for. Hope this helps, kate

I have done this before and used the same amount of cream as for the pourable ganache. I put it in the fridge to cool completely and then whipped it in the mixer until it got enough volume for me. It will thicken to a frosting like consistency if you cool, but whipping it makes it even thicker.

Ok so if I want to use it on top (pourable) then I should just wait until it is cool enough to pour. And if I want to use it as a frosting like filling then I whip it. Ok I think I have it. I want to try this today. Only I wanted to do a pourable over the whole thing and do a filling...so I might have to do two batches. But that is ok.

Thanks so much!
Mrsfish