Okay, so I'm not new to caking, but I am new to using ganache.  I've used it once in the past, in pourable form and loved the richness of it.  I'm wondering about using whipped ganache, though, instead of buttercreme to ice a cake.  *Not under fondant*  Everything I've read about replacing buttercreme with ganache is in reference to it being under fondant.  I'm just wondering how this would do in place of a Viva smoothed buttercreme cake.  

Any suggestions?  Thanks so much!

AI use a 1:1 ratio heavy cream and chocolate to make a ganache which is spreadable. Ice it like buttercream for a smooth look. You can also dip your spatula in hot water to smooth it. HTH!

ok wait--you wanna use a viva to smooth a whipped ganache cake? do I have that right

the only problem is whipped ganache can leave streaks

it can get smooth but it can show the spatula streaks anyhow

i mean mine always did

if i use the recipe off the hershey's can for choco icing i got less or no streaking but my whipped ganache

was not the same color all over--maybe it was just moi--choco is tempermental

test it--see whachagot

i mean if you're doing a wood floor or piping a horse or something--no problem for variation of color but just be prepared for it if it hapens for you

AThanks!

No, not wanting to use a viva to smooth ganache...

Also, if using white chocolate, change the ratio to 3:1, right?

I have used whipped ganache to fill and frost cakes. The appearance is rougher and more "organic" (as someone once said) than a buttercream. But for a chocolate lover there's nothing better IMO. I add chocolate leaves around the outside with lots of swirls and branches. Since it's so much lighter than buttercream, it never seems like too much frosting. 

i love it.