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Chocolate ganache icing - help!

(18 Posts)
Nutellanjam Fri 01-Nov-19 14:57:29

I’m making DDs cake and trying to make ganache icing for the first time. I’ve warmed cream and added to chocolate pieces and left for hour to cool. It’s still a lovely bowl of chocolate- just tried to whisk it to become fluffy and nothing’s happened, it’s just stayed liquid!! I used same quantity of cream to chocolate- why isn’t it whisking into icing kind of consistency? Does anyone have any ideas?! It’s too runny at moment to eg stick cake pieces together, which I need it to do! All suggestions v appreciated!!

OP’s posts: |
dementedpixie Fri 01-Nov-19 14:59:22

What sort of cream was it?

Nutellanjam Fri 01-Nov-19 15:03:22

Could that be the problem ?? I’m not in the UK but was closest equivalent of double cream - full fat milk cream? Not sure if there’s a thicker ?

OP’s posts: |
Littlefish Fri 01-Nov-19 15:06:28

I've never tried to whip chocolate ganache. I let it cool and then use it like chocolate spread, to sandwich cakes together, or pour over the top and sides of a cake.

If I want to be able to pipe with it, I use butter cream, made with butter and a bit of melted chocolate.

PlatinumBrunette Fri 01-Nov-19 15:06:31

Chuck icing sugar into it to make it thicker. It won’t be ganache, but it will be edible.

Artesia Fri 01-Nov-19 15:11:11

Suspect your cream may have been too thin, but also ganache is supposed to be a fairly runny glaze/sauce rather than a thicker butter cream consistency

LaurieSchafferIsAllBitterNow Fri 01-Nov-19 15:13:47

full fat milk is not an equivalent to double cream! It's about 4 % fat if that

I'd say the best thing to do now is to start over and look for a fuge frosting recipe which is not based on double cream ...most frostings are butter/cocoa/icing sugar/splash of milks

Just warm up what you have, chuck some baileys in it and drink it to console yourself with a boozy hot chocolate

Nutellanjam Fri 01-Nov-19 15:33:26

Ah thanks very much all yes I think cream might have been the problem - and the recipe made it look so easy and versatile !! And at least I now have a big bowl of creamy chocolate as a consolation prize !!!

OP’s posts: |
dementedpixie Fri 01-Nov-19 16:35:00

Do you get 'heavy' cream there? That would be roughly the equivalent of double cream.

GreenLeafTurnip Fri 01-Nov-19 16:45:48

Where I am we also don't have 'double' cream. It's 30 or 33% fat if that helps in future.

Myshitisreal Fri 01-Nov-19 19:02:07

Hi my ganache has always worked well using this method in this cake https://www.womansown.co.uk/food/mary-berrys-very-best-chocolate-fudge-cake-9269/ the chocolate really needs to be warmed through. Never failed for me. That recipe is also lush 🤤 . I wouldn't give up or bin anything. Stick some water in a pot, and throw it in a bowl over it

Falafel19 Fri 01-Nov-19 19:05:39

I'd have done two thirds chocolate to cream, so it's too runny to set any further I would say.

Myshitisreal Fri 01-Nov-19 20:20:16

https://www.womansown.co.uk/food/mary-berrys-very-best-chocolate-fudge-cake-9269/ not sure if that link worked

Myshitisreal Fri 01-Nov-19 20:20:43

Did that link work https://www.womansown.co.uk/food/mary-berrys-very-best-chocolate-fudge-cake-9269/

Wincarnis Fri 01-Nov-19 21:41:18

100ml of cream to 200g chocolate.

Sounds like you need more chocolate

ColdRainAgain Fri 01-Nov-19 21:50:38

Beating in icing sugar or melting a lot more chocolate and putting it in the fridge might help.

Dark chocolate or milk chocolate?
What % fat is in the cream?

GlamGiraffe Fri 01-Nov-19 21:53:13

More chocolate then put it in the fridge for a bit. It sounds too liquid.

MrsElijahMikaelson1 Fri 01-Nov-19 21:54:04

I’ve fucked up ganache today as well and have just added a shedload off icing sugar to thicken it-still not great but will have to do!

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