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.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.
heeheehee! Is your real name Paula Deen?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.
Nah, I just know what's good.heeheehee! Is your real name Paula Deen?
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.
The other half pound is in the cake.ONLY 1/2 ????????????? Sheesh I was thinking a whole pound or 2
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.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.
Actually what kind of cake are you tying to make?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.