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ganache and powdered sugar

post #1 of 35
Thread Starter 
I just made some ganache but I want it more of a buttercream texture. Can I add some powdered sugar to it?

I guess I can try it but thought I would put it out there and see what someone thought...

Thanks in advance for your input!
make life what you want it to be
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make life what you want it to be
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post #2 of 35
Toba Garrett's chocolate buttercream uses ganache as one of its ingredients:

http://www.epicurious.com/articlesguides/howtocook/primers/cakedecoratingrecipesandtips/recipes/food/views/Chocolate-Buttercream-109248

HTH
post #3 of 35
i have been playing with the ganache for over a week now and i have found that if I add 1 1/2 cups powdered sugar to my chocolate chips then pour milk over it and whisk quickly, there are no ps lumps and then i put it in fridge for 2 hours then whip it and it comes out almost as perfect as butter cream.
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #4 of 35
Thread Starter 
thank you both so much for the info!!!!
make life what you want it to be
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make life what you want it to be
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post #5 of 35
icon_surprised.gif Well if you did add sugar - then it wouldn't be ganache - it would be *shrugs* Something else.

Why would you want to do that - seriously - i just don't get the sugar overlaod that i read on here.

I am constantly amazed at why people want to add sugar and other fat and creams and so on to food that really does not require it.

Everything is sounding like Maccas - can i upsize that for you... icon_confused.gif

No wonder the world is getting rounder and fatter - good grief - think of the fat content.

I feel ill sometimes when i read of all the stuff that alot on here add to their batters and fillings.
And at the end of the day - its just more fat icon_surprised.gificon_surprised.gif

Sadly some Australians are starting to follow suit -

Not this little black duck.

Bluehue
post #6 of 35
Quote:
Originally Posted by tesso

i have been playing with the ganache for over a week now and i have found that if I add 1 1/2 cups powdered sugar to my chocolate chips then pour milk over it and whisk quickly, there are no ps lumps and then i put it in fridge for 2 hours then whip it and it comes out almost as perfect as butter cream.




But it ISN'T ganache icon_confused.gif .
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #7 of 35
Quote:
Originally Posted by Bluehue

icon_surprised.gif Well if you did add sugar - then it wouldn't be ganache - it would be *shrugs* Something else.

Why would you want to do that - seriously - i just don't get the sugar overlaod that i read on here.

I am constantly amazed at why people want to add sugar and other fat and creams and so on to food that really does not require it.

Everything is sounding like Maccas - can i upsize that for you... icon_confused.gif

No wonder the world is getting rounder and fatter - good grief - think of the fat content.

I feel ill sometimes when i read of all the stuff that alot on here add to their batters and fillings.
And at the end of the day - its just more fat icon_surprised.gificon_surprised.gif

Sadly some Australians are starting to follow suit -

Not this little black duck.

Bluehue




Well said!!
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #8 of 35
Did you try whipping the ganache? If you whip it, you can spread it more like you would buttercream
post #9 of 35
As much as I agree with the previous poster, (people are getting rounder) lol...we are in a competitive business and everything we can do to enhance our products, provide different "textures" and "flavors"..the band will continue to play..lol That's just a fact of being a sugar decorator..
post #10 of 35
Quote:
Originally Posted by Ednarooni

As much as I agree with the previous poster, (people are getting rounder) lol...we are in a competitive business and everything we can do to enhance our products, provide different "textures" and "flavors"..the band will continue to play..lol That's just a fact of being a sugar decorator..



Enhance our products- is that what its called.... ROFL.
Ganache is ganache for a reason - to give the flavour of moulten chocolate...
Add anything else to it and it becomes just another sugared sticky mess that people will pass off as *somehing new* when in actual fact if their products were true to the recipe as it should be, they would relish in the thought they have have supplied a cake that is not only tasty but with a filling that is correct.
Thus being known for a true caker.

I hope the day never comes when a customer of mine expects that i will fill their cakes with crap - just because Aunty Judy down the road said she heard about a *new filling* icon_rolleyes.gif

Yes, the band plays on - but nobody is getting up to dance because its too much effort to get up off their fat bums...............*shudder*

Bluehue
post #11 of 35
All you have to do is to change the ratio of cream to chocolate. More chocolate will make it stiffer, and give a crisp exterior. More cream will give the opposite effect.

Mike
post #12 of 35
was just going to echo what Mike1394 said. Also, are making the 'setting' ganache and not the pourable? assuming tha tyou are--the consistency when you apply it to the cake should be similar to buttercream anyway, maybe a bit stiffer like a peanut butter. you wont get this consistency right off the bat after making it -- it has to have time to set up first. the ganache is so rich to begin with, i guess i just don't "get it" either. hmmm...
post #13 of 35
was just going to echo what Mike1394 said. Also, are making the 'setting' ganache and not the pourable? assuming tha tyou are--the consistency when you apply it to the cake should be similar to buttercream anyway, maybe a bit stiffer like a peanut butter. you wont get this consistency right off the bat after making it -- it has to have time to set up first. the ganache is so rich to begin with, i guess i just don't "get it" either. hmmm...
post #14 of 35
WOW. icon_surprised.gificon_eek.gificon_surprised.gif Can anyone say.. TAKE A CHILL PILL... good grief. apparently no one read the part where I said I was PLAYING with it. I know how to make REAL ganache. But I enjoying experiementing and playing in the kitchen.

Oh and also.. THERE IS NO FAT IN POWDERED SUGAR !!! read the ingredients sometime.

oh and before i forget. I took one of these (new fangled ganache) cakes to work and I now have oders for 5 of these cakes for birthdays. Thank you. icon_lol.gif
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #15 of 35
Blue, I think you may have chosen the wrong profession icon_wink.gif!
AKA: bonjovibabe
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AKA: bonjovibabe
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