Ganache Recipe That Uses Whole Milk And Butter Instead Of Cream?

Baking By kjgm Updated 25 Aug 2013 , 4:50am by hislilbaker89

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kjgm Posted 13 Apr 2013 , 12:44am
post #1 of 15

I had the most wonderful ganache recipe made with whole milk and butter...it was divine...but have lost it.  Does anyone have a recipe that they know is great and made like this?  Much thanks...

14 replies
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auzzi Posted 13 Apr 2013 , 3:45am
post #2 of 15
2 part dark chocolate
1 part butter
1 part milk
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kjgm Posted 13 Apr 2013 , 11:42am
post #3 of 15

Thank you soo much! icon_smile.gif

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cazza1 Posted 13 Apr 2013 , 11:51am
post #4 of 15

Thanks from me too.  It never entered my head to make ganache without cream.  I always have butter, milk and chocolate around, but not always cream.

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Khadoojcakes Posted 8 Jul 2013 , 7:13am
post #5 of 15

Hi all,

Just wondering if this recipe for ganache sets hard like traditional ganache?

I will need to use it under fondant and to decorate cupcakes

thank you

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lizeth estrada Posted 9 Jul 2013 , 5:40pm
post #6 of 15

AHow much is 2 parts dark chocolate And 1 part butter 1 part milk

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bct806 Posted 9 Jul 2013 , 9:24pm
post #7 of 15
Quote:
Originally Posted by lizeth estrada 

How much is 2 parts dark chocolate
And 1 part butter
1 part milk

You use the ratio. 2:1:1

It just means for every 2 cups of dark chocolate, use 1 cup butter and 1 cup milk. 

If you used 1 cup chocolate, you would use 1/2 cup butter and 1/2 cup milk.

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chezzabelle Posted 9 Jul 2013 , 9:50pm
post #8 of 15

AOoo might try this, anybody know the method to this 2:1:1 recipe (i have never made any type of ganache before)

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bct806 Posted 9 Jul 2013 , 9:54pm
post #9 of 15
Quote:
Originally Posted by chezzabelle 

Ooo might try this, anybody know the method to this 2:1:1 recipe (i have never made any type of ganache before)

Melt the butter and heat the milk in a pan. Then add the chocolate. Mmmm mmmm good

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Dayti Posted 9 Jul 2013 , 10:01pm
post #10 of 15

Does it set up like the chocolate/cream ganache? Or is this more suitable for pouring?

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dawnybird Posted 9 Jul 2013 , 10:31pm
post #11 of 15

This sounds really interesting. I'm going to give it a try.
 

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bct806 Posted 9 Jul 2013 , 10:59pm
post #12 of 15

If you use it immediately after it cools, it will be pourable. The longer you let it set, the more it will set up and be spreadable. 

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lizeth estrada Posted 10 Jul 2013 , 2:26am
post #13 of 15

A

Original message sent by bct806

You use the ratio. 2:1:1 It just means for every 2 cups of dark chocolate, use 1 cup butter and 1 cup milk.  If you used 1 cup chocolate, you would use 1/2 cup butter and 1/2 cup milk.

Thanks

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chezzabelle Posted 10 Jul 2013 , 5:40am
post #14 of 15

A

Original message sent by bct806

Melt the butter and heat the milk in a pan. Then add the chocolate. Mmmm mmmm good

Thanks for that :-)

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hislilbaker89 Posted 25 Aug 2013 , 4:50am
post #15 of 15

AI have on hand milk butter and semi chocolate chips and white Choc chips...do u think the white Choc chips would make a good ganach or would I have to use baking Choc for white Choc??

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