HELP NOW PLS! Half&Half Ganache Frosting Left Overnight in Fridge NOT Whipping Up!! Can I Add Melted Butter to it While it’s Cold to Make it Whip Up??
I’m making an “Ombre Brownie Cake” recipe from the back of a Ghirardelli brownie mix box from Costco. It calls for 3 different kinds of ganache in between the layers of brownie. I didn’t have any heavy whipping cream when I made this last night so I used half & half. I read that it should be left in the fridge for a while and then it will whip up. I just tried to whip it up and it’s not whipping up or thickening up much at all. The recipe is chocolate, heavy whipping cream (I used half & half) and light corn syrup. I’ve been searching for an hour to find a way to make this work. I don’t have anymore chocolate otherwise I’d remake it and add butter while everything is melting. My question is: can I add melted butter to the cold ganache and then whip it and it will whip up and thicken a bit? Do I have to reheat the ganache and then add the butter? I don’t have any fancy pots and pans so I’d be warming it up in the microwave in 30 second intervals or on the stovetop with low/medium heat until just before it boils. I’d rather not reheat it because then I have to put them in the fridge for hours again and it’s late and my kids have been waiting ever so patiently for me to whip the damn ganache up!!! I melted some butter but I haven’t added it because I’m scared it will ruin it. Help please!!!!!
1 Comment
Half & Half only has 10% butterfat, whereas heavy cream has 36% butterfat. That is why your ganache will not thicken or whip up. There's too much water in it. Adding melted butter will not help. I would have advised you to melt and make a chocolate glaze, maybe thicken the mixture by adding powdered sugar.
Sorry!
