Wonderful and Yummy Ganache for Cake Frosting
Chocolate ganache for cake frosting is so appealing and wonderful. It’s great to decorate your cupcakes and cakes with chocolate ganache frosting. It may look so attractive and tempting to watch. This chocolate ganache frosting only needs 2 ingredients to make glaze cakes, chocolate sauce, chocolate cream frosting, and it is even made into truffle chocolate. You will not believe how simple it is. Let’s give it a try.
Here’s another version of chocolate ganache recipe you may also try. This is a budget friendly ganache.
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Description
Chocolate ganache frosting is so easy to make. Tempting and appealing when it comes to decorating your cakes and cupcakes.
Ingredients
Instructions
When cooking the whipped cream, the degree of boiling is when the froth is bubbling around the pot's edge but hasn't entirely boiled. The heating can be turned off at this point, and there is no need to boil it until it is totally done.
When pouring the whipped cream into the chocolate, do not whisk it right away. Allow the whipped cream to thoroughly cover the chocolate, then wait 5 minutes before stirring to ensure that the chocolate melts evenly.
Leave it at room temperature for 2 hours, and the state of the chocolate will become more solidified. At this time, you can use it to make chocolate cream frosting, or you can whip it with a whisk. Beat for about 5 minutes. It will become a lighter taste and melt in your mouth like frost.
Chocolate ganache can be stored at room temperature for 48 hours, refrigerated for 1 week or sealed and frozen for 3 months. When storing, you need to cover the surface with plastic wrap to prevent the surface from forming a film.
Servings 12
- Amount Per Serving
- Calories 102kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5.2g26%
- Cholesterol 12mg4%
- Sodium 9mg1%
- Potassium 90mg3%
- Total Carbohydrate 10.4g4%
- Dietary Fiber 1.2g5%
- Sugars 8.6g
- Protein 1g2%
- Calcium 1 mg
- Iron 4 mg
- Vitamin D 22 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The rescue method of failure:
- If the whipped cream is too hot, it may cause the ganache to feel rough and grainy. If this happens, you can heat the chocolate ganache in insulated water, or put it in the microwave for 30 seconds, and stir until it is in a smooth position.
- If the chocolate has not melted completely and the whipped cream is not hot anymore, it can be heated in the microwave for 30 seconds, then take it out and stir.
- If the oil and water separate while stirring, you can try adding a small tablespoon of warm water or warm milk, and continue stirring until combined.
- If the texture of the chocolate ganache is too hard, you can stir with warmed whipped cream and adjust the ratio.