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Ganache with Milk Chocolate

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Eli845 Mar 17, 2012 06:21 AM

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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    wyogal RE: Eli845 Mar 17, 2012 06:58 AM

    Can you whip it?

    1 Reply
    1. re: wyogal
      chowser RE: wyogal Mar 17, 2012 09:09 AM

      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. Hank Hanover RE: Eli845 Mar 17, 2012 11:08 PM

      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.

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        Eli845 RE: Eli845 Mar 20, 2012 06:14 AM

        Thanks all. Whipping it worked like a charm.

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