I made ganache to fill cupcakes with, but I got the ratio wrong. I was looking for a softer ganache but used too much chocolate. It's already cooled. Can I heat up more cream and add to the ganache and let it set up again, or do I have to start from scratch?
You can either add more warmed cream or just microwave it in little blasts to get it softened again.
Annie
I need to actually thin it down instead of just warming it up so that it's the consistency I'm looking for once the cupcakes are filled. I'll try adding some more cream to it and see how it goes. I guess I can always make another batch and eat this one with a spoon if I have to!
Good news! I heated up more cream and added it to the ganache. I had to heat the ganache in the microwave for several bursts, but it all came together wonderfully and was the right consistency! I didn't have to eat batch one with a spoon all by myself after all! LOL!
thanks for posting your results, @rlowry03
That was super helpful for me today, three years later ;-)
So glad was posted 5 years ago. Saved me today. I made white chocolate ganache to ice a cake in. I got the ratios right, 3:1, but was awfully thick to ice a cake with. Very grateful for this thread! You can always count on CC!
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