It has come to my understanding that heavy cream and whipping cream are not exactly the same thing though they are similar. Is this correct? If so, is it absolutely necessary that I use heavy cream to make ganache or will whipping cream suffice? I can't seem to find heavy cream when I go to the store but I will check other stores if using heavy cream is necessary. I am making a cake covered in ganache for the first time and want to make sure I don't make any mistakes. I usually cover my cakes with buttercream so I am not familiar with ganache. Any input would be appreciated. Thank you!
Athe difference is in milk fat content (all cream contains at least 18 percent milk fat, whipping cream has 30% and heavy cream or heavy whipping cream has 36% or more) but either is fine - "the higher the fat content of the cream, the richer and more stable the finished ganache will be. (The milk solids in the cream also help thicken the ganache and the butterfat lends smoothness and moistness)." I've read you can also use crème fraîche or sour cream to make ganache but I stick with heavy whipping cream.
AThere is also something called Manufacturing cream which is 40% fat - which is what I prefer.
Quote by @%username% on %date%
%body%
