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.

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.

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.

Cool it down first

Another way to fix your runny ganache is by cooling your ganache down first before using it. It is very easy to do, all you have to do is wrap the ganache with plastic wrap and store it in the fridge, at least for an hour. After that, you can mix the ganache again with a mixer to thicken the texture.

If your ganache looks grainy, the emulsion has broken. This means that the fat molecules have separated. To fix a split ganache, warm the mixture over a double boiler while whisking vigorously. If that doesn't work, vigorously whisk in a small amount of room-temperature milk or even a liqueur.

To make whipped ganache, let a 1:2 ratio ganache chill in the fridge until thickened, about 1 hour. Whip with an electric mixer fitted with the whisk attachment, slowly increasing the speed to medium-high. Whip until just light in color and fluffy in texture.

If it does, the cream will be too hot. If it's added to the chocolate it could cause the fat in chocolate to separate causing the ganache to break making a grainy ganache in the end. You can make this frosting up to 3 days ahead of time. Just simply store the ganache in an airtight container in your refrigerator.

Whipped ganache can be stored in an airtight container for up to 5 days. Note that the texture might begin to soften over time. You can also freeze for up to 3 months for longer storage. Thaw overnight in the refrigerator before using.

If you're going to use a whipped ganache for a mousse cake, do not overwhip it. It should be whipped just enough to hold. The less you whip your ganache, the airier and lighter it will be. On the contrary, if you want to pipe it on a tart, for example, it's better to whip a little bit more.

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.

You MAY need to add an additional tablespoon of cream depending on how soft you want it (which will depend on what you are using it for). A thicker whipped ganache is great for icing cakes, while a slightly lighter one is better for piping cupcakes.

If I have left over ganache, I freeze it in ziplock bags and get it out the night before so it has time to come to room temperature again, then microwave it until it's softened up again and use it straight away, without a problem.

Melt the chocolate in the microwave on medium heat, add to the ganache and allow it to thicken. If you need to add more do the same again until you have the consistency you want for your application. Warm the existing ganache up so both the melted chocolate and ganache are about the same temperature.

So if you'd like it thicker/firmer chill it or let it cool at room temperature. If it's too thin for your preferences, you can also add more chocolate. How long does ganache take to set? It takes about 5 hours at room temperature, shorter in the refrigerator.

Once you have made your ganache, and let it cool overnight, you can determine if you are happy with the consistency. For truffles and covering cakes it should have the consistency of a block of butter left out on a cool, but not cold, day: firm but still able to be pushed in easily with your finger.