Cake Decorating Community - Cakes We Bake

Noone answered my last post about buttercream with less sugar titled "quick ?" but I really need an answer to this one today. I'm making white chocolate ganauche buttercream frosting and I just want to know if I can make it a day ahead and refridgerat in the decorator bag or will the chocolate get too stiff to pipe later

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Ebony dear...not everyone has the answers you need when you need them...I think the more experienced bakers try to help everyone but there isnt always a solution to every question.....we do try....so have a bit of patience....it is a free site and we dont get any compesation for this...

So to asnwer your question..... pure chocolate always solidfies lower than 90 degrees (the melting point is about 93 degrees F) so you will have to bring it to room temperature and rewhip it.....
And same thing with buttercream if you refrigerate it...butter begins to melt at room temperature
If you use a disposable piping bag you can pop it into the microwave for 10 sec increments to soften it, just need the whole thing really really well after each 10 sec. Hope it helps!
Just make sure you remove any metal tips before putting it in the microwave. (I speak from experience).

Jennifer Quinn said:
If you use a disposable piping bag you can pop it into the microwave for 10 sec increments to soften it, just need the whole thing really really well after each 10 sec. Hope it helps!
I must have missed your post... I leave my ganache on the counter over night and use it at room temp. Only when I am storing it do I put it in the fridge. I don't know what ganache buttercream is though.... are you adding ganache to buttercream?
Yep I found a recipe with white chocolate and buttercream so I could color it

jeri c said:
I must have missed your post... I leave my ganache on the counter over night and use it at room temp. Only when I am storing it do I put it in the fridge. I don't know what ganache buttercream is though.... are you adding ganache to buttercream?
I am not familiar with this recipe so hard for me to respond correctly. I use straight up ganache but never combined it with buttercream so sorry I can't help much here!

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