I am wondering if any members in UK can tell me their experience with making ganache and which type of cream to use. I understand that cream should be about 35% butterfat, so it appears that whipping cream would be the closest to that figure. Has anyone tried different types? Thank you!

I'm in Australia but made my first batch of ganache for a cake this weekend. From my reading you should use pure cream, not one that is labelled as Thickened cream which may contain a thickening agent such as gelatine. I used whipping cream with milk chocolate in a ratio of 2 parts Choc to 1 part cream and it was perfect. Just check your cream for ingredients - if there is anything other than cream listed, reach for a different carton. Good luck

Thank you so much for your response shellw72. This whole cream thing is very confusing when you start comparing one country's products with another. Here in UK we have three basic types of real cream. Single is for pouring, whipping has a medium fat content and can be whipped but I'm fairly sure has no other additives and double cream can also be whipped but is much thicker and has a high fat content. I used to live in the US and would say that UK whipping cream is most similar to heavy cream in the US. I love the idea of using ganache but it is not common here. I have been inspired to try it after seeing the ganache videos on 'inspired by Michelle' website. Do check it out if you haven't already seen it. That is where I picked up that cream should have approx. 35% fat content. I think I will try the whipping cream first unless i get further feedback (but will double check label first!) Hope your first batch of ganache turned out well!
http://www.inspired-by-chocolate-and-cakes.com/cake-decorating-tips.html

You need to use green whipping cream in the UK. If you just want to try it out to see if it works for you, I would recommend sainsburys own brand chocolate (white packet, basics range). Their chocolate is surprisingly excellent, compared to other supermarket own brands they win out right. Dark is a 2 chocolate :1 cream ratio and white is 3:1 (by weight ie 300g choc: 150ml cream etc).

Brilliant. Thank you! Will give it a go, and thanks also for the chocolate advice!

I use double cream, it works fine and I dont even know what the difference between double and whipping is. Probably something minor.

ShellW you can use thickened cream , it makes no difference . I actually think the gelatin in it helps stabilise the ganache