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Whipping Ganache Help Needed

post #1 of 7
Thread Starter 

I am trying to figure out what I am doing wrong when whipping ganache.  I use the basic 2:1 dark chocolate to heavy cream by weight method to make my chocolate ganache.  When I whip it, though, it is fluffy and lovely in the bowl, but it turns to a truffle center texture.  That is, thick and very firm.

 

 I have added softened butter to it, but I am never sure how much. I am nervous about adding too much butter while playing it by ear and having a squishy filling that won't support layers without bulging. It seems there is quite a difference between the consistency in the bowl when mixing and to when it settles and sets up a bit. I am  

 

I also chill my cakes hard for delivery, and I have seen that the whipped ganache stays too firm for too long a time. 

 

So...what's the secret to a sturdy yet soft whipped ganache filling?  

 

TIA! 

post #2 of 7

Could it be the chocolate you are using? Maybe a different kind or brand would work better for you.

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #3 of 7

I would like to know this too.  I have tried icing a cake with whipped ganache and it wouldn't spread.  My only conclusion was that I had over whipped it. 

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post #4 of 7
Thread Starter 
Quote:
Originally Posted by doramoreno62 View Post

Could it be the chocolate you are using? Maybe a different kind or brand would work better for you.

 

 I normally use a 60% Ghiradelli when I do a base layer under fondant and when I am doing a dessert that primarily features chocolate, I use a couverture E. Guittard wafer.  

 

What do you suggest? Is there a fat content that I should look for when testing other brands? 

 

 

post #5 of 7

I read that the fat content must be at least 35%.

To be honest, I have used whipped ganache once or twice and since it wasn't for anything fancy, I had Wilton candy wafers on hand and that's what I used, I melted them in heavy cream and they worked just fine.

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #6 of 7
post #7 of 7
Thread Starter 

 

 

maybe i'm missing it, but can you call out where she talks about whipping ganache to make a fluffy filling?  From what I can tell, this is a (very informative) three-part series on using ganache to cover a cake before applying fondant. It is a great technique, and one that I regularly use, but not applicable to the question I was asking.  Maybe I am missing it somewhere?  

 

Thanks for your time. 

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