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Old 11-05-2007, 04:04 PM   #11
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Quote:
Originally Posted by Rock LaRue View Post
It's for the holidays as kitchenelf said. Not only should you use heavy cream, but you should also add a 1/2lb. of butter to the recipe.
ONLY 1/2 ????????????? Sheesh I was thinking a whole pound or 2
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Old 11-05-2007, 04:07 PM   #12
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ONLY 1/2 ????????????? Sheesh I was thinking a whole pound or 2
The other half pound is in the cake.
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Old 11-05-2007, 04:22 PM   #13
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Will it whip up?

Love this forum and thanks to all you guys trying to lighten up my ganache. I know I should just go for it but since I am a personal trainer I always have to explore the other lighter possiblitites. Question for those of you that suggested light cream or canned milk will they whip up like heavy cream??
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Old 11-05-2007, 04:25 PM   #14
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I can't bake if my life depended on it, but I did swap heavy for light in a weird mac & cheese recipe once. Came out great. Nice and creamy but not as heavy.
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Old 11-05-2007, 07:13 PM   #15
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Light cream MIGHT be ok for the icing. A big part of what holds the ganache together is all the fat in the cream. If you just need a substitute icing you might want to just look into something else altogether. A powdered sugar-based chocolate icing might be less in fat, but will still have tons of sugar, obviously.

You could try a ganache with 1/2 and 1/2 or whole milk or something, but the problem you might run into is the chocolate seizing up because of all the water instead of fat. You'd have to use a good deal less liquid to chocolate if you tried to substitute one of these, I think, and that's where you might run into your seizing problems.

Of course another option might just be to serve hot melted chocolate on top of the cake when you serve it. No cream at all that way.
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Old 11-05-2007, 07:58 PM   #16
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Originally Posted by college_cook View Post
Light cream MIGHT be ok for the icing. A big part of what holds the ganache together is all the fat in the cream. If you just need a substitute icing you might want to just look into something else altogether. A powdered sugar-based chocolate icing might be less in fat, but will still have tons of sugar, obviously.

You could try a ganache with 1/2 and 1/2 or whole milk or something, but the problem you might run into is the chocolate seizing up because of all the water instead of fat. You'd have to use a good deal less liquid to chocolate if you tried to substitute one of these, I think, and that's where you might run into your seizing problems.

Of course another option might just be to serve hot melted chocolate on top of the cake when you serve it. No cream at all that way.
I also was thinking seizing pouring straight chocolate on a cake will make the chocolate really hard or it will bloom unless it is tempered.Ganach is what it is decadent no doubt.If trying to lighten it up a cocoa based icing that you can pour might be an option but will never ever be like a sinfully delicious ganash.
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Old 11-05-2007, 08:04 PM   #17
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Making a cake for the holidays with a chocolate ganache icing. It calls for 1 3/4 cups of heavy cream. OUCH. Can I subsitute anything to lighten this up and get the same effect? Thanks for any advice.
Actually what kind of cake are you tying to make?
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Old 11-06-2007, 03:47 PM   #18
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Three different recipes, courtesy of Cooking Light magazine, none of which require heavy cream:

Ganache:
1/2 cup sugar
1/3 cup evaporated fat-free milk
1/4 cup unsweetened cocoa
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 ounces semisweet chocolate, chopped

Ganache:
2/3 cup granulated sugar
1/3 cup evaporated fat-free milk
1 tablespoon butter
1/8 teaspoon salt
2 (1-ounce) squares bittersweet chocolate, chopped
1 teaspoon vanilla extract

Ganache:
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
1/3 cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped
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Old 11-06-2007, 04:45 PM   #19
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I've never subbed evaporated skim milk for heavy cream in ganache, but I often do in chowder, and it works fine. It's worth a try, I'd say.

Let us know how it comes out!
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