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Mar 17, 2012 06:21 AM

Ganache with Milk Chocolate

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!

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    1. re: wyogal

      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.

    2. 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.

      1. Thanks all. Whipping it worked like a charm.