Chocolate Ganache Recipe - 3 Ways! Whipped, Poured and Spread Frosting by My Cupcake Addiction
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- čas přidán 13. 04. 2015
- 2 ingredient decadent chocolate ganache frosting recipe - Pour it, Pipe it or Spread it!
For the printable recipe, click here: bit.ly/2hgfLkv
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Ingredients:
Dark Ganache:
1 1/4 cups heavy (whipping) cream
21 oz / 600g dark chocolate
Milk Ganache:
1 1/4 cups heavy (whipping) cream
23oz / 650g milk chocolate
White Ganache:
1 cup heavy cream
25 oz . 700g heavy (whipping) cream
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www.mycupcakeaddiction.com - Jak na to + styl
I love the versatility of this single recipe!
Thanks Emmy!
Emmy!!!!!!!!! My 2 fave you tubers :)!!!!
600 Chocolate Recipes For Chocolate Lovers one-dollarebook.blogspot.com/2015/04/600-chocolate-recipes-for-chocolate.html
+MyCupcakeAddiction
Hi Elise,
You are my favourite and this is my fav channel on youtube
Will whipping the ganache increase the quantity?
Mkay???
I have made the whipped ganache and used milk chocolate. It was so delicious! Thank you so much for sharing this recipe. ❤️
Thank you, Elise, for this video. You've explained and demonstrated it so well making it easy for any beginner to follow. First time somebody is showing a whipped ganache frosting. The one I wanted because I knew it can be done.
Brilliant! So many applications and none of the hassle of traditional frosting. Thank you!
It's amazing that you can use the same recipe!!! Thanks Elise.
I love your video .. I'm a pastry chef myself and I love the fact that you kept it simple
Amazing Amazing Amazing!! The pipeable frosting has become my go to chocolate frosting!!! Holds the shape beautifully like buttercream but taste like very rich chocolate! Thank you so much!!! The recipe she gave people's about 30-35 cupcakes for me
Hallelujah, the first chocolate ganachee video on youtube that actually makes sense!!! Thank you
Very useful tips for the beginners like me. Thanks a lot!!! 😊
Thanks for sharing this nice recipe
SOOOOOOO HAPPY you're doing this basics series!! so helpful! thank you !! xox
thank you so much for making a easy and simple video for all to understand... I have watched numerous videos on this and none of them broke it down like you did. So love your channel
Elise-
You are SO amazing!!
I love ur recipes and they inspire me so much.
I'm still a bit of a beginner baker (I'm only 10).
Keep being... ABSOLUTELY AMAZING!!!!!
sophient uke s
Whipped is the best, yummy.
Oh love your channel so much
Thanks for the great recipe, perfect for vanilla cupcakes. it tastes like chocolate mousse, the whole family LOVES it!!!!
You just couldn't have made this any simpler...Amazing !! and thank you so much! your a star! x
This is super helpful! Thank you for uploading. ^^
very helpful since I'm baking a cake tomorrow! 😆😆
M Meow how was your cake... although it was baked 2yrs ago... 😝
Bestest ganache video. Gone through the whole of CZcams and this is the only one did it for me.
Your such an inspiring person in my life. i LOVE baking and i want to tell you that i love you and all your work. keep up the good job!
dont you just love how she says ganache!!!!
Hi Elise! I love your videos, and I have a suggestion! So I know that
All your videos are cooking related. But do you think it would be fun to do an #askelise every once and a while? I sure do have many questions and I think that it would be fun! Love you!!!
finally i found the perfect recipe.....i wanted the recipe for the spreadable ganache for so long.....thanks Elise !!!!
This recipe is amazing, just made it and it turned out really good!
This video was amazing.. very helpful for beginners like me
Eh...YUM! :)
Donal Skehan whoa that's one celebrity chef to another! ;)
Sreedhanya Shanmughan
Ikr !!
Staying up all night watching your videos when I have school tmrw. Lol sorry not sorry. I love your vids but I've seen pretty much all of them so I just go back and rewatch older ones lol you're awesome! ❤
OMG THANK YOU SO MUCH, THIS WAS ACTUALLY SO HELPFUL and now i'll be able to pipe ganache onto my cakes THANK YOUUUU ❤️❤️❤️
Thank you SO MUCH for this! Would you be able to do a video on ganache using condensed milk instead of cream? Also, any storage tips please? Can regular ganache/condensed milk ganache be kept at room temperature for extended periods? Thank you!
My favorite is Whipped
omg! i almost forgot about this one that i ever watched before. you saved my life! need a big batch of dat 3 different kinds of frosting for my 2 boys' birthday bash cakes for this weekend...thanks once again!
OMG I HAVE NOT BEEN ON YOUR CHANNEL IN LIKE FOREVER AND I REMEMBER SUBSCRIBING TO YOU WHEN TOU ONLY HAD LIKE 90,000+ SUBBIES AND NOW YOU HAVE 1,000,000+ SUBBIES!!! Love ya! Best baker ever!!!
I love u ur the reason I love to bake
please tell me someone licked clean that cling film
LOL, I feel we were all thinking the same thing! Thank you for the a brighter start to my day:)
😂
I scraped it all with a spatula back in the bowl then I did lick the remaining ganache that's left on the cling film hahahah it was really good.
LOL! 😆
Grimey lolll
Just in time for my strawberry cupcakes. 👍
Thanks Elise
This is exactly what I was searching for. Thanks for the recipe!
When she said "you wanna whip it" i immediately just thought WHIP IT GOOD
I cringed the two times she removed the plastic wrap with ALL THAT CHOCOLATE STILL IN IT and then dumped it in the thrash
what a waste
Emilie Rondón I was going comment the same thing!😑
Emilie Rondón i want to know if poured ganache come hard after a couple Days?
Emilie Rondón I would have licked it 😅
We used excess for fruit and cookie dips!
she licked it bts. or camera person did. .And most of youtube bakers do the same why only blamming her?
Very useful! I'll definitely be trying these for my cakes in the future.
The ganache turned out lovely! Thank you!!! ♥
2 questions that I'd really love to be answered, since I'm gonna make this for cupcakes :)
1. Can I use bittersweet chocolate? Will I have to adjust anything if I use it?
2. Can I use a double boiler?
Thanks!
Yes, you can use it.
Yes, you can use it too.
I wanna answer the question u asked 4 years ago, so here goes:
YES & YES 😅
@@halohalochan2587 Yes, but wouldn't bittersweet chocolate taste kind of "off"? I don't know about you but most people do not sit around eating bittersweet chocolate as opposed to dark or milk chocolate! I would think ti would taste bitter.
That is amazing! Thank you ♥
Question - the diffrence between the "puring" and "spreading" is just the time u wait until using right ?
yessss
THANK YOU love it! Finally I know the difference and had my mind blown that they're all actually the same after all :D
I love the different options of ganache.
Can you make flood cookies pleaaaaaaseee❤️😚
tbh i'm not even gonna bake just pour the frosting in my mouth.
Phanic!Athetwentyonechemicalcrybabyfalls same tho
LOL! 😆
Omg!!! So funny... but it’s a good idea 😁
all three look reaaaally easy to make and they even look delicious
I love your teaching techniques. Thank you!!
1 dislike?!?!? What that person has no life!!!!!
Is the process of ganacheing a tiered or carved cake more of an Australian method? I've only seen that technique used by Australian bakers. The buttercream method is what I've seen used by just about everyone else. But I do think it will be my new preferred way of frosting a cake I'm covering in fondant. It's so much more crisp than buttercream :)
Chocolate ganache is a lot more classy to use on cakes, plus it tastes better than buttercream. But best of all it doesn't melt when it's 50 degrees outside and causes the fondant to start slipping off the cake .. that's why it's the main thing used in Australia :)
Teodora Abalos Buttercream is a very american thing, since it's pure sugar and butter. A lot of other countries (especially European and Australian) don't make their sweets nearly as as sweet as we do in North America. Ganache sounds like it would be super sweet, but really, the dark chocolate kind isn't very sweet at all. The milk/white chocolate ones are a bit sweeter, but the cream really mellows it out a good bit.
Maya Swaid i was confused because 50 is pretty chilly but then i remembered Celsius was a thing.....
Simply easy and well presented, will use this recipe for my cakes. Thank you very much
love that recipe! Thank you for sharing!
How many cupcakes does this recipe frost?
I love the way you pronounce ganache. 😂
The way Americans pronounce ganache ticks me off!! Haha I am Aussie after all
Yes I like "Gann-ash" more than "gohn-osh"!
How do we say it? Lol
Hilary Chap im from america and i say it the same way she does
Exactly ^^ lol
I have a fever and you are the only thing that cheers me up!!!!!!!
You make it look so easy! Thank you!
*i just microwave dark chocolate, a tablespoon of butter and double cream at low temp for short 20 second intervals*
moop. what kind of cream do you recommened?
What kind of chocolate do you use?
Okay I'm super confused, so for the last ganach that is the spreading one, should we whip it and let it rest or just let it rest as it is?
Astha Bisani just leave it rest no need to whip it
shauna forster thank you :)
this was published on my 17th bday! And it's chocolate! My favorite thing!
I Like ganache so much, big time chocolate fan, btw I also like the new format of video. Great job!
I still have a question in mind..why do some ppl pour the hot liquid ganache onto the cake straight away while some ppl wait till the ganache is solid and firm before decorating the cake with it??
Lucinda Chen because it's delicious! Lol that's just my opinion. But I'd say cause it's just a fast and easy way to put icing on something. That's what I do anyways if I'm in a hurry 😊
Lori Burchfield ahh I see thanks for the prompt reply!
Lucinda Chen i think some people pour warm-liquidy ganache straight away to get the perfectly smooth and shiny surface on which you can see your reflection (like a mirror)
Some others pour a firmer form of ganache and use an offset spatula to help spreading them
What type do you use for macarons?
I usually use whipped ganache hope this helps
Don't question...
Craft.
Ashliya Pathania Dan and Phil reference I see 😉
Yesssssssss
Sazzycat I just make ganache and leave it covered till its cool and if im in a rush, i put it in the fridge
Thank you. Very clear and delicious.
Explained perfectly. Love your channel. You're a doll. 💕
1st view comment and like yay
Nice
Nice!!!!
Shahira Ibrahim wow lucky
***** What's that
I just mı̸̸̸̸̸̸̸̸̸̸̸̸̸̸̸̸̨ade you wipe your screen.
No u did not i know its a font😔
Did this recipe have the same taste
I didn't know it was a font but I was too lazy to wipe it
+Katrina Mayler honestly same
Nahhh dude my screen is cracked ahaha
Thanks so much for this video!! I was so wary of using ganache because I thought the cream in it would always need to be refrigerated and only last a couple of days, can't wait to try this now :)
Love your show . Thankyou for your lessons on Fondant and covering cake especially the Mud Cake as I have to to make one for a wedding in May .
Wait, wait, wait am I the only one or do I see the eggs outside on the counter in the right .-.
O.o
oh nvm we put it in our refrigerator because our country is hot but your country is cold so thats why and A.K.A some people put it in the refrigerator in the cold countries
Tiffany Ledesma i put it in warm water for 1 min to make it room temperature cause if i put it outside it wont be a good egg it might roten :/
She could have hers in the fridge all the time and only out for the video calm down people...
dede hod In countries such as the UK, eggs aren't meant to be refrigerated. In the US, we refrigerate it cause farms raise and process our eggs differently. That's why it's illegal to bring eggs from US to UK and vice versa. But when it comes to baking, room temperature eggs are the best. I don't understand why we Americans just don't process our eggs like other countries and have it out instead of in the fridge..
Absolutely wonderful!
Awesome! You learn something new everyday. Thank you
Super helpful tutorial! Thanks Elise! 😊
The best simple recipes that I can follow thank you
Thank you, I didn't know you could make whipped ganache!
Your fan here from the Philippines! I really like your videos. I find them very helpful. But for a beginner like me, I'd appreciate more of your foundation videos as well as no-bake desserts. Thank you and God bless! :)
Great 3 in 1. Love it!!
My mouth is watering. Literally lol So good! Can't wait to try these out!
Awesome.. beautifully explained.
Love this recipes! Thank you! Its very helpful!
This was so helpful - thanks so much for sharing!!
I've learned so much from this video.Thank you
im looking forward making my 1st chocolate ganache thanks for sharing!
LOVE all your videos, always a pleasure to watch :)
Favourite video by far Elise!! Xx
Can't wait to try it out
I think i've watched this video 5 times in 2 years i love ur accent and the simplicity of this video and clear instuctions
Thanks Elise .. !!!! Great instructions
Mmmm they all look so good!
This was soooo helpful! Thank you so much!!!!
i tried this today with the m&m/kitkat cake! was SUPER YUMMYY!!! thanku elise!! i LOVEEE ur channel!!!
Just WOW! Thank you
This video is so clear and contains so much information as is the related blog post. Thank you very much for sharing your knowledge! :D
This is a LIFESAVER OMG
You make it look so easy - thank you
THIS WAS AWESOME!! THANK YOU SOOOOOO MUCH
I love your dishes wht u make ...They are full of chocolate
Wonderful tips.Thanks Elise
Looks good, gonna try this soon!
I need to make 3 cakes this week !, I this is just what I needed !!
I always love to watch your vids