"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Brownies & Dessert Bars
Reply
 
Thread Tools Display Modes
 
Old 11-21-2011, 08:55 AM   #1
Assistant Cook
 
Join Date: Nov 2011
Posts: 2
Can you make a ganache with whipping cream instead on double?

Can you make a ganache with whipping cream instead of double?

I recently moved to a small town in Hungary and find I can't always get the ingredients I am used to.

I'd like to make a Ganache, but I can't get double cream. It is just cream and chocolate but when you boil double cream it thickens, but it wont with whipping cream.

Can anyone say if it will just turn to chocolate milk or chocolate cream or if there is any way to get the thickness for whipping cream.

Thanks

__________________

__________________
purplesoup is offline   Reply With Quote
Old 11-21-2011, 09:13 AM   #2
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
I use 1 cup of heavy cream brought to a boil then add 8 or 9 ounces of chopped bittersweet or semisweet chocolate. Stir until the chocolate is melted and add a flavoring if you like. A teaspoon of vanilla, a tablespoon of cognac or a tablespoon of rum. If you use it when it is warm it will be thin and have a shine like a glaze. If you beat it over an ice water bath it will thicken and be more of a frosting. Have a couple of kids standing by to lick the bowl.
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 11-21-2011, 10:49 AM   #3
Assistant Cook
 
Join Date: Nov 2011
Posts: 2
How to thicken whipping cream

I haven't got heavy cream, just whipping cream which is 30% fat, will it be ok?
__________________
purplesoup is offline   Reply With Quote
Old 11-21-2011, 10:51 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,363
Quote:
Originally Posted by purplesoup View Post
I haven't got heavy cream, just whipping cream which is 30% fat, will it be ok?
That should be OK. You could always melt in a pat or two of butter to up the fat.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-21-2011, 11:40 AM   #5
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,886
I haven't got any kids. Can I lick the bowl myself, or will I have to rely on the kindness of strangers?
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 11-21-2011, 12:56 PM   #6
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I haven't got any kids. Can I lick the bowl myself, or will I have to rely on the kindness of strangers?
Be brave, Sir. You can lick the bowl. We won't tell.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 11-21-2011, 02:09 PM   #7
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I haven't got any kids. Can I lick the bowl myself, or will I have to rely on the kindness of strangers?

If you don't want to be caught licking the bowl, chill the ganache and scoop out some balls, roll them in cocoa powder or chopped nuts and have truffles. It is really the same basic mixture.
__________________
Aunt Bea is offline   Reply With Quote
Old 11-11-2012, 08:17 PM   #8
Assistant Cook
 
Join Date: Nov 2012
Posts: 1
Wink Hmm?

Quote:
Originally Posted by Aunt Bea View Post
I use 1 cup of heavy cream brought to a boil then add 8 or 9 ounces of chopped bittersweet or semisweet chocolate. Stir until the chocolate is melted and add a flavoring if you like. A teaspoon of vanilla, a tablespoon of cognac or a tablespoon of rum. If you use it when it is warm it will be thin and have a shine like a glaze. If you beat it over an ice water bath it will thicken and be more of a frosting. Have a couple of kids standing by to lick the bowl.
Ok I got the ingredients (wait) where are the kids? Why do I have that checked off? Oh yeah, It's me.
__________________
Chunwing is offline   Reply With Quote
Old 11-14-2012, 04:11 AM   #9
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
The ganache I made for my tarts the other day I used normal thickened cream, butter and dark chocolate
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 11-14-2012, 06:11 AM   #10
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
I always use regular cream. We don't really get double cream here. Only in Woolworths.
__________________

__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Reply

Tags
cream, ganache, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:06 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.