"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 11-04-2007, 03:29 PM   #1
Assistant Cook
 
Join Date: Aug 2005
Posts: 13
Substitutions for heavy cream in ganache?

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.

__________________

__________________
budron is offline   Reply With Quote
Old 11-04-2007, 03:36 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
My thought is - it's for the holidays so use the heavy cream. BUT, I for one don't know if you can sub anything else because I don't bake, really. Someone will come along to answer your question before too long though.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-04-2007, 04:05 PM   #3
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
True chocolate ganache is chocolate and cream, or chocolate and milk+butter. If you want it to be a ganache - no lightening it up I'm afraid. You could use milk - but it will not be the same. Of course, there are other chocolate cake icing options that are not as rich.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 11-04-2007, 04:17 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,912
Quote:
Originally Posted by budron View Post
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.
How many servings does the recipe make? Seems like it would be less than 1/4 cup per serving - not so bad when you look at it that way
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-04-2007, 04:48 PM   #5
Sous Chef
 
PytnPlace's Avatar
 
Join Date: Nov 2006
Location: Ohio
Posts: 801
I'm always looking for ways to cut fat/cook healthier. A lot of times I sub low fat evaporated milk for heavy cream or 1/2 & 1/2 in recipes. But I wouldn't mess with your ganache recipe. I think you need the real thing here.
__________________
PytnPlace is offline   Reply With Quote
Old 11-05-2007, 01:03 PM   #6
Assistant Cook
 
BarbieDawl's Avatar
 
Join Date: Oct 2007
Posts: 13
Quote:
Originally Posted by budron View Post
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.
When I bake, I use canned milk instead of heavy cream. I really can't tell the difference.
__________________
BarbieDawl is offline   Reply With Quote
Old 11-05-2007, 02:43 PM   #7
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Right next to the heavy cream is light cream.

It substitutes very well.
__________________
Jeekinz is offline   Reply With Quote
Old 11-05-2007, 03:38 PM   #8
Cook
 
Rock LaRue's Avatar
 
Join Date: Jul 2007
Posts: 58
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.
__________________
Rock LaRue is offline   Reply With Quote
Old 11-05-2007, 03:51 PM   #9
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
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.
heeheehee! Is your real name Paula Deen?
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 11-05-2007, 04:04 PM   #10
Cook
 
Rock LaRue's Avatar
 
Join Date: Jul 2007
Posts: 58
Quote:
Originally Posted by ChefJune View Post
heeheehee! Is your real name Paula Deen?
Nah, I just know what's good.
__________________

__________________
Rock LaRue is offline   Reply With Quote
Reply

Tags
None

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 05:12 PM.


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