Whipped Carmel Ganache Icing Recipes

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WHIPPED GANACHE FROSTING



Whipped Ganache Frosting image

Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle Egg Nest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups, enough for a 7-inch layer cake

Number Of Ingredients 2

8 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream

Steps:

  • Put chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth. Refrigerate, stirring occasionally, until the consistency of stiff cream cheese, 10 to 15 minutes. Whisk until fluffy and smooth.

WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)



Whipped Chocolate Ganache Filling (or Frosting) image

This recipe makes a delicious and creamy ganache filling, that's light as air, not too-intense and will definitely bring you to chocolate heaven! It's also very easy to make, can be made ahead and you will NOT regret it. The amount of chocolate used depends on the type of chocolate. Recipe makes enough to fill and frost a 3-layer cake. Recipe by Alice Medrich, the dark chocolate goddess.

Provided by WaterMelon

Categories     Dessert

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 3

6 ounces best-quality bittersweet chocolate (I use 72%, see NOTE below)
4 teaspoons sugar (optional)
2 cups heavy cream

Steps:

  • Place chopped chocolate in a medium-sized bowl.
  • Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
  • Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
  • Let stand for 15mins to be sure all chocolate is melted.
  • Stir ganache gently until perfectly smooth, let cool.
  • Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
  • When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
  • Spread whipped ganache immediately, as it will firm as it sits.
  • NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
  • If you're just using this as a filling, halve the recipe.
  • If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.

WHIPPED CARAMEL GANACHE ICING



Whipped Caramel Ganache Icing image

This recipe for Whipped Caramel Ganache Icing, courtesy of Baked, is the perfect addition to Sweet and Salty Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 8-inch 3-layer cake

Number Of Ingredients 5

1 pound dark chocolate, chopped
1 cup sugar
2 tablespoons light corn syrup
1 1/2 cups heavy cream
1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool

Steps:

  • Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
  • In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
  • When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.
  • Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

WHIPPED CARMEL GANACHE ICING



WHIPPED CARMEL GANACHE ICING image

Categories     Cake     Chocolate

Number Of Ingredients 5

1 pound dark chocolate, chopped
1 cup sugar
2 tablespoons light corn syrup
1 1/2 cups heavy cream
1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool

Steps:

  • 1. Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes. 2. In another small saucepan add cream and bring to a boil. Remove from heat and set aside. 3. When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted. 4. Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

WHIPPED GANACHE FROSTING



Whipped Ganache Frosting image

This is the perfect cake filling! Super creamy, rich, thick and fudgy. cook time does not include chilling.

Provided by newmama

Categories     Dessert

Time 10m

Yield 8-12 serving(s)

Number Of Ingredients 2

8 ounces dark chocolate (I like ghirardelli 60% for this recipe)
1 cup heavy cream

Steps:

  • put chopped chocolate in a bowl.
  • in a small saucepan bring cream to a boil, pour over chocolate.
  • sit 2 minutes, whisk until smooth.
  • let cool then cover with plastic wrap right on the ganache and refrigerate until cold.
  • beat until smooth and spreadable.
  • *you will want to double this recipe to fill and frost a 9 in layer cake. this makes enough for a thick filling.

Nutrition Facts : Calories 749.1, Fat 78.5, SaturatedFat 48.6, Cholesterol 40.8, Sodium 42.3, Carbohydrate 39.3, Fiber 21.4, Sugar 1.2, Protein 17.3

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