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why can't I use milk to make chocolate ganache?

post #1 of 4
Thread Starter 

I'm sure this question has been asked but I have a super slow "puter and can't seem to find it.  I am out of heavy cream :-(

 

I have a choice of egg nog or milk.  I am making a strawberry cake with banana cream filling and wanted to add chocolate for a Sundae like cake.

 

Thanks!!!

post #2 of 4

Cream has the most fat -- 100 percent. Beat cream long enough and you will make butter.
Half and half is in the middle -- 1/2 4 percent fat and half 100 percent fat.
Whole milk has about 4 percent.

 

I have not tried this, so I don't know if it will work, but you could try to add butter to milk (or add butter to the chocolate and then use milk).

 

Good luck.

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #3 of 4

Sorry to have some different info, but...

 

In Canada, "half and half" is half milk and half cereal (light) cream. About 10% Butterfat.

NOT half butter and half milk.

 

"Heavy" cream is defined by law as 35% butterfat (give or take for local variations).

 

In a total emergency, you can use 1/3 butter and 2/3 milk, warmed up to just barely melt the butter.  Melt your chocolate separately, and then combine the two.

post #4 of 4

Ditto to BakingIrene...

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