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Best cream for Ganache

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Malaysian Cake Decorators' Club :: Recipes :: Icings and Fillings

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Best cream for Ganache

Post by Gerry on Fri Jul 17, 2009 6:16 am

I know there has been a thread on this before but can I just clarify something? When making Ganache, I have always used pure/dairy whipping cream. is it ok - or is it better - to use non-dairy cream like Rich's? Does it make a difference to the taste, texture, setting quality?
thanks

Gerry
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Re: Best cream for Ganache

Post by beldandy on Fri Jul 17, 2009 8:50 am

I use Pauls & Rich....
I like pauls better

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Re: Best cream for Ganache

Post by shimi on Sun Jul 26, 2009 6:25 pm

I'm just bumping this up because I'd like to know the answer too. I've only used real cream in my ganache. so curious to know if the non-dairy cream is good, more concerned about taste and 'mouthfeel' though.

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Re: Best cream for Ganache

Post by Gerry on Sun Jul 26, 2009 7:27 pm

Well, I used the Rich one - and I have always used Pauls before - and it came out absolutely fine, couldnt tell the difference.

Gerry
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Malaysian Cake Decorators' Club :: Recipes :: Icings and Fillings

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