See how silky smooth and shiny it looks . Oh really! It’s so versatile I can use it for flooding cake top, for piping decorations and for crumb coating. Dark chocolate ganache tastes good , if you find it bitter you may add milk chocolate Hi Khushboo… i loved the glaze ganache. Typically I stick mine in the refrigerator so it is slightly cold before whipping. So go ahead use your measuring cups if you don’t have a weighing scale. Take it out and use a hand-mixer to beat the ganache until it gets fluffy and turns a lighter shade of brown. Or in terms of stability?? Since you cant refrigerate a fondant covered cake(So I have heard), will the cake be fine for a day or 2 at room temperature? Whipped ganache can be used to pipe on cakes , cupcakes , brownies etc , as mouse filling for cakes . The cocoa butter is no match for the heat. Pour the cream over the chocolate and let the chocolate melt for a minute, then mix until glossy & smooth. For richer ganache use heavy cream that is 35% or more fat. Though ganache is forgiving ratio wise , its best that you stick to the standards for successful results. Standard ratio for whipped ganache is 2:1 chocolate : cream , however I have experienced 1.5 : 1 ratio chocolate : cream works perfect . I basically am into chocolate making so Ganache is useful for me as well !! You may try it , MY GANACHE HAS BECOME A BIT BITTER WHAT SHOULD I DO. You are the best! Depending on the temperature and thickness of your ganache… Stick it in the fridge for few hours and it should work too. Thanks for being so generous in sharing with us such awesome recipes! Place chocolate pieces in a large bowl. A 1:1 ratio of chocolate to cream by weight is the most typical ganache ratio used for whipped ganache frosting. But I mean in terms of which one to use where! It turned out great.. Will wait eagerly. Decadent of all frostings , chocolate ganache is simple quick and easy to make with only 2 ingredients and very versatile in usage. Hi Kanika, your 1st question answer – Yes warm-up Rich’s or Tropolite and use it in the same way as you use whipping cream. Filed Under: All Recipes, cakes/ cupcakes/ cookies, Frosting / Icing Tagged With: chocolate, frosting, ganache, icing, step by stepSeptember 30, 2015, Hey Khushboo,this is very well explained..will try it out soon..looking forward for a chocolate truffle cake recipe. And is it going to be used for filling as well. Now slowly , and I mean slowly not vigorously start mixing it with a hand held whip or a spatula in round motion . And whipped ganache is sturdy enough to cover a cake. Let c how it turns out… Wil do icing tom…, One more thing..do I have to soak the sponge before filling mousse. Cover each cool cupcake with a layer of ganache and refrigerate … There are times when I use light corn syrup for shiny glaze . I’m a big fan of your chocolate cake and have shared with many of my friends too. Don’t forget to check out the yummy chocolate cake recipe and the awesome vanilla cake recipe . Hi, Can I use compound chocolate for frosting and baking chocolate cakes. My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. No if you intend to whip and use as amul cream doesn’t whip well. The best recommendation I have for chocolate ganache is to use a 3:1 ratio of heavy cream to chocolate. Yes you can do it the same way with white chocolate Karen. Thanks for the recipe . After the cream comes to a simmer, remove from heat and allow to cool for a few seconds before pouring over chocolate. Hope it was fine . For the perfect chocolate ganache: Chop the chocolate into small pieces so it will melt easily and evenly. I rarely use butter. Whipped chocolate ganache frosting is smooth, rich and melts in your mouth. The amount needed for frosting 8″ cake depends on how tall, design, is it whipped, direct or glazed . Chocolate ganache is allowed to set until its soft scoopable consistency then whipped until soft peaks . 2. Hello Reshu, thank you. Allow the ganache to cool slightly before pouring over a cake. After ganache is set , like spreadable consistency you can whip it or directly frost or pipe onto your cakes. Hi Khushboo There are many videos on you tube too. 2. I am going to try this recipe for the first time. Mix everything until shiny smooth and lumpfree. Ganache should be at room temperature soft and not hard if you intend to whip it or else it will separate or turn grainy. Perfect , glad to know that , thanks for following it up Richa. Hi khushboo like ur blog very easy to understand,.I made yesterday ganache way u described in blog first I made small batch last week was perfect than I made yesterday big amount almost for 250 cupcakes to frost made at night n kept whole night out on counter only n mrng when I checked but this time consistency is not got yet scoopable what do I do pls help,imp this time I had use 1;5 to 1 ratio Recipe looks great n easy to follow… I have one small doubt….after ganache is cooled at room temperature…. Yes if you are piping it or using as glaze. After: White chocolate ganache (left); semisweet chocolate ganache (right). Ranga, information on white chocolate is mentioned in the post. soon I will have a detailed post on chocolate truffle cake. 1 Tsp melted butter /corn syrup for every 1 part of chocolate. Hi khushboo…. I don’t know if it will whip up well. Whipped Cream Icing. Your email address will not be published. How should I make out that In this scenario, I should choose white ganache over stabilized whipped cream? Please reply as early as possible. Which nozzle can be used for rosette frosting. Hope you like this recipe and do give it a try. Hey Richa , i like to leave it over the counter only.. preferably overnight. 12 oz White Chocolate and 4 oz Heavy Cream. Yes your best bet is to weigh both chocolate and cream but you know what my kitchen weighing scale was broken and I didn’t buy it for a year . There is so much more to ganache . I did e mail you. Good luck.Let me know how it turns out. Not needed if you suspect the cake is already moist. Read More…. But this whipped chocolate ganache might be my favorite one yet! I haven’t made ganache with it yet. Hi Khushboo, I made this ganache but mine came to the consistency you’ve shown AFTER I popped it in the fridge for a night. The standard ratio For piped ganache ,frosting and crumb coating cakes , making chocolate truffles is. Yes khushboo only crumb coat as I want to cover the cake with fondant, Hello Khushbu, Let me know or else will make a tutorial with my next frosting post. Weigh out chocolate and chop into small pieces if needed. I have tried to simplify the post as much as possible . Khushboo you are really talented, tried your couple of things came out very well. If you’re looking for a simple topping for a rich chocolate cake or dense dessert, whipped cream icing may be exactly what your recipe needs. Allow ganache to cool before pouring over cakes as a glaze. Ganache & Cream Frosting | Whipped Cream | Using White Chocolate | with step by step photos and video. What to use Chocolate Ganache for. OK thanks…will get back once done…. Can I use it in ganache? If refrigerating , It will have some condensation when taken out , do not touch.. the moistness evaporates. Chocolate ganache will stiffen in fridge as well as freezer, Just thaw it until it comes to room temperature , do not re heat to accelerate the process unless you are a pro, Simmer heavy cream in a heavy bottom pan stirring occasionally . I know its too much of information but do go through it carefully to minimize mistakes . Chocolate ganache is so versatile and can be uses in many ways. yay .. great … it is .. thanks for stopping by, Hey can v add a scoop of Nutella in this as I love it .. Pls reply, I love Nutella too .. Nutella is nothing but hazelnut and ganache . Where and when to use piped ganache and where to use whipped ganache? You can make chocolate truffles , pipe in between cookies, glaze your brownies, cheesecakes, in short use on any baked goodies. After few minutes of stirring it will start coming together . Allow ganache to cool before pouring over cakes as a glaze. Chop chocolates in rough chunks and measure in grams on the scale and measure liquid on the weighing scale but in ml or use ml measure cups for the same. … Does amul fresh cream give a stable ganache or is amul whipping cream preferable? Use ganache right away or cover with plastic wrap and lid to let it thicken and set at room temperature . Stick to dairy whipping cream. This sweet, whipped cream is the perfect frosting … My blog is all about easy to make delicious meals with a twist. Your recipes are really easy to follow, even though I have not tried anything specific .. Usually, when making this for filling a cake I heat the cream and chocolate together in the microwave, being careful and checking every 15 seconds.. Then let it sit for about 10-15 minutes and then pop it in the fridge until cold.. Then i just whip it up and i have never had a problem.. That usually works, but i usually do it with dark chocolate.. Should I not do this with white chocolate? hi hav been making ganche ur way…but problem arises wen i try to put it into piping bag..can u show us tuturoials in this reagrd… My table ,hands all becum messy after sm time…. Do let me know if I have missed anything. 12 ounces chocolate, chopped into small pieces. Ganache is a very sturdy frosting and most preferred one by all cake decorators . Can I make the Ganache tonight, leave it overnight, and whip it tomorrow? The texture is so silky and light, and it’s got the most incredibly deep, dark, and intense chocolate … Sure!! Microwave on high, for 30 seconds at a time, mixing between each interval until smooth. great , do give a feedback . Meaning ganache is cooled until scoopable consistency so that it can hold shape and can be directly piped onto desired baked goods. And I’m planning to follow ur eggless chocolate cake recipe…n fill it with choco mousse then iced with ganache… I hope it will work fine.. I’ll b using tropolite cream and morde chocolate compound. This will definitely become your new favorite way to top any dessert! Like you would do with a buttercream? The longer you allow the ganache to cool, the thicker it will set. Howz this ganache different from stabilized whipped cream, I mean I know the ratios are different. See more ideas about frosting recipes, cupcake cakes, frosting. https://honestandtruly.com/whipped-chocolate-ganache-frosting-recipe Hi Khushboo… Loved reading your blog… Simple n beautifully explained…. Hi khushbu….i wanted a perfecr ganache recipe from a long time…thankew so much..will try for sure…but can you pls tell me..how to convert 12oz in cups ? Hi , welcome to carveyourcraving. I am so glad you are here! I am big fan of your recipes, eggless chocolate cake/ cupcakes is one of my favorite recipe. Hi Khushboo…..looks amazing as usual. Sorry I didn’t get this. 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