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Coffee creamer ganache?

post #1 of 6
Thread Starter 
Hi there,

I want to make ganache so I can try to acheive sharp corners on my fondant cakes. Due to california's CFL, I am not allowed to use cream in my ganache. Has anyone made it successfully using liquid coffee creamer? Did it set up well and does anyone have a recipe for white chocolate ganache using liquid coffee creamer instead of cream?

Thanks for replies and recipe's

Life is a slice of cake.

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Life is a slice of cake.

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post #2 of 6

I made some with coconut cream a few weeks ago and it worked well . I did find it took a little longer to set up originally , before I could use it though. I think I left it a day and a half ,but then it was fine. I use a two to one ratio . 

post #3 of 6
I don't know about the coffee creamer, but for white chocolate ganache, and milk chocolate ganache I use a 3:1 ratio (chocolate:cream) and dark chocolate I use 2:1.
post #4 of 6
post #5 of 6
Thread Starter 
Thanks for all the info everybody!

The link had alot of info i need as well!

I will try it with silk soy milk and with coffee creamer. I keep thinking coffee creamer because they come in wonderful and different flavors. I just need to see if they will firm up the way I need them to on the cake.

My mission is to get sharper corners as mine are too rounded; but I am going to keep trying!

Life is a slice of cake.

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Life is a slice of cake.

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post #6 of 6

keep in mind that the fat percentage is important. a lot of creamer doesn't have fat, but replaces that with sugar.

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