Ganache with Milk Chocolate

[Eli845]

So, I made ganache using milk chocolate instead of semi-sweet and it's not setting because I neglected to adjust the amount of cream. (woops) Any thoughts on how to make this into a usable frosting? I used one pound of milk chocolate and 2 cups of cream.

This cake's for later today so any help would be much appreciated. Thanks!

[Eli845]

Thanks all. Whipping it worked like a charm.

[Hank Hanover]

I would add 3 tablespoons of butter and whip it. That should get you pretty close to a frosting. If you have had it in the fridge, you will want to bring it to room temperature.

[wyogal]

Can you whip it?

[chowser]

That's what I would do, too--chocolate whipped cream. Or, add a container of sour cream to counteract the sweetness of the milk chocolate.