What is the process for Whipped Ganache?
I have a batch of 1:1 ganache at room temp the texture of playdough from a previous project and need to turn it into Whipped Ganache to frost a new cake this morning. I know it needs additional heavy cream. Experienced Bakers, what process would you use to smoothly incorporate the extra cream? Should I gently warm the ganache first? Melt it entirely? Whip as is, Then add cream and whip again?
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