Cool Whip Ganache Recipe (2024)

FAQs

Does whipped ganache set hard? ›

Use the whipped ganache immediately. If you let it be for too long it will go hard. You can bring it back to its texture by beating it on low speed.

If you happen to over whip your ganache, it may become grainy and look like it has curdled and split. It's possible you either whipped it for too long or you didn't wait for it to cool long enough before whisking.

A whipped ganache is prepared with the same ingredients than a regular ganache. However, they contain a larger amount of liquid and are stabilized by using agents like gelatin. Also, unlike a regular ganache, whipped ganaches are airy and their texture is fluffy and creamy.

The general rule is that classic ganache may stay at room temperature for up to 2 days, then must be refrigerated. If you'd rather be safe (which I recommend), keep it refrigerated for all storage. Ganache can be frozen for up to 1 month. Thaw in the fridge then let come to room temperature before using.

One surefire way to thicken ganache is to add more chocolate. By increasing the amount of chocolate, you effectively adjust the ratio of chocolate to cream, resulting in a firmer consistency once cooled.

The Ganache needs to be really cold to whip properly. It is always a good idea to prepare the cream the day before and leave it overnight in the fridge.

To thicken your ganache, try putting it in the fridge for an hour. After half an hour, take it out and stir it to help it set. If you don't have an hour to wait, try adding more melted chocolate. For a thick ganache, you'll want twice as much chocolate as cream.

If your ganache split because the liquid ratio was too low and the chocolate and cream became grainy and oily, stir in hot tap water (about 90°F to 95°F).

To make the ganache ahead of time just follow the instructions until it's done, place it in an airtight container and refrigerate for a few days. Bring back to room temperature before assembling the cake. Ganache can be sensitive to temperature sometimes so I prefer to use it fresh as I don't like to refrigerate it.

The best ganache is made from high-quality chocolate (we recommend Barima Artisanal chocolate) and whipping cream with a high fat content (preferably 36%). By selecting good quality ingredients, you will give your ganache an intense flavour and smooth texture.

What are the three types of ganache? ›

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

This easy to make whipped chocolate ganache is a decadent way to frost both cupcakes and cakes with very little effort.

The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate.

The easiest way to replace cream in your ganache is by using milk. If you want to still have a rich flavor and make up for the loss of fat in your ganache, you can add butter. But, if you're looking to reduce the fat content in your ganache, then there's no need to add butter.

How to make ganache. After all the butter has been added, whip the mixture on high speed until fluffy (3 to 5 minutes), stopping to scrape down the sides of the bowl as needed. Use the frosting to immediately finish the cake or cupcakes of your choice; or store at room temperature, covered, for a few hours before using ...

Put ganache into the fridge to let it set and get thicker.

If you have the time, take your ganache, cover it with plastic wrap, and set it in the fridge. Leave it in the fridge for an hour, taking it out every 30 minutes to stir it.

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.

If it's over 60% the ganache will set a lot harder than 50% or half dark and half milk. Adding a little butter ( approx 60g for an 8″ cake) and a glugg of liqueur to your ganache will make a softer consistency filling but I wouldn't use it as a cake covering for under fondant.

Too little liquid: Using chocolate with a very high percentage of cacao (above 70%; e.g., very dark bittersweet chocolate) means your ganache will have too little sugar (which melts to form liquid), and too much solid chocolate.