Okay, I was after something light and fluffy, but the only recipe I could find was for a dark liquidy ganache that was meant to be spread over cakes. I put it in the fridge to set it a little, and it went solid on the cakes. Is it even a ganache I'm after or am I thinking of something else? The light brown butter icing looks nicer but is very sweet. Does all this make sense? Thanks for your offer to help!
It might not be ganache that you had in mind but you can make ganache light and fluffy!
To make a light frosting use equal parts cream & chocolate.
when its at about room temperature you can spread the ganache like a frosting and if you refrigerate it for a while (and I mean a while, like 8 hours or overnight) you can whip it into a fluff. It took me ALOT of whipping though because I started with a glaze haha And Id thought I'd done it wrong but it turned out in the end!
Its probably not professionally accurate but it worked for me!
there was a recipe I had once that explained it, if I can find it I'll let you have it!
hope that helps a bit, lemme know if you need to know anything else =D
edit: this isnt the recipe i was talking about but it is helpful!
I think you're right - it may not have been ganache I was after at all, because that is what I made, I just expected it to be something else! I left it for a couple of hours of so, but may try leaving it for longer next time and attacking it with the electric whisk. Or letting it set and mixing it with whipped cream? I tell you what I did do though - I mixed it with Kahlua. That tasted brilliant! Thanks so much for your advice. I may have to try again this weekend!
Comments 4
looks pretty great in the picture! But I've made ganache a few times and it took me a while to get it how i wanted, but theres different ways ;D
anyway, Im kind of good at it now! So I can help, i just need to know what you were trying to do that didnt work =]
Reply
Does all this make sense? Thanks for your offer to help!
Reply
To make a light frosting use equal parts cream & chocolate.
when its at about room temperature you can spread the ganache like a frosting and if you refrigerate it for a while (and I mean a while, like 8 hours or overnight) you can whip it into a fluff. It took me ALOT of whipping though because I started with a glaze haha And Id thought I'd done it wrong but it turned out in the end!
Its probably not professionally accurate but it worked for me!
there was a recipe I had once that explained it, if I can find it I'll let you have it!
hope that helps a bit, lemme know if you need to know anything else =D
edit: this isnt the recipe i was talking about but it is helpful!
http://www.joyofbaking.com/ganache.html
Reply
I tell you what I did do though - I mixed it with Kahlua. That tasted brilliant!
Thanks so much for your advice. I may have to try again this weekend!
Reply
Leave a comment