Yahoo Answers is shutting down on 4 May 2021 (Eastern Time) and the Yahoo Answers website is now in read-only mode. There will be no changes to other Yahoo properties or services, or your Yahoo account. You can find more information about the Yahoo Answers shutdown and how to download your data on this help page.
Piping chocolate ganache?
When I make chocolate ganache, let it cool and then whip it for frosting, it DOES pipe but it's a tad too soft for my liking. I'd like it to be more of a piping buttercream consistency. Like on a scale of 1 to 10 where 1 = toothpaste and 10 = drywall spackle, ganache lands at a 3-4.; I'm looking to make it 4-6. Does anyone have any tips to firm up ganache slightly (short of refrigeration)?
Nana Lamb: ganache is just heavy whipping cream and unsweetened (or semi-sweet) cooking chocolate (like Baker's). There is no sugar in it. What about meringue powder?
1 Answer
- Nana LambLv 77 years agoFavourite answer
beat in some more powdered sugar when you rebeat the ganache! It will get stiffer the more powder you beat into it.