Help needed ASAP: Can I fix my whipped cream/ganache mess?
I'm making Dorie Greenspan's buttermilk cake with white chocolate cream and dark chocolate cream for party that is tomorrow (Sunday) afternoon
The white chocolate filling calls for mixing 6 oz. melted white chocolate with 1/2 cup heavy cream, cooling to room temp, whipping 1 cup of cream to soft peaks, then pouring in the cooled white chocolate mixture and whipping it together to firm peaks.
When I tried this, it went from soft peaks to butter almost immediately. I don't know how I can manage to make another trip to the store to start over.
So, I heated the mixture and stirred it smooth. It is now chilling in the fridge.
Can anyone tell me if I might have something resembling white chocolate ganache in the morning, and if so, I can whip it to a light consistency? Any other fixes available to me?
On hand, I have powdered sugar, sour cream, and cream cheese. I know that if I must I can make a cream cheese frosting but I think that light/fluffy is the right texture here. But if some of those might help stabilize the mixture I have now, please let me know.
Any help is very much appreciated. Thanks!
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5 Comments:
Two things jump out at me as possibilities to where things went wrong.
1) The recipe calls for "The softest peaks", meaning barely able to hold onto the whisk, you may have over beat them.
2) The recipe also says the white chocolate cream mixture can not be the slightest bit warm and needs to be at room temperature before adding to the mixer. Perhaps this was not the case?
At any rate the damage has been done. The question is, How does the mixture now taste? If it tastes good and you are only interested in stabilizing it, you may want to use gelatin.
Stir 1 teaspoon of unflavored gelatin into 2 tablespoons of cold water and allow it to “bloom” for 10 minutes. The gelatin will soften and grow in bulk as it absorbs the water. Heat the mixture in the top of a double boiler until the gelatin is melted and smooth. Cool to room temperature.
The only problem I see is that to combine the gelatin with the white chocolate mixture it will require more whipping, so you may want to keep that to a minimum.
Bon Chanc!
Pavlov at 8:18AM on 07/12/09
When cream has become butter, there's no way to fix it. Ask me how I know. Buttermilk cake with cream cheese icing sounds like a real winner, though. I'd go with that.
betteirene at 11:05AM on 07/12/09
Ooops...forgot to add that you could add your cooled mixture to the cream cheese icing in place of the butter called for in your recipe.
betteirene at 11:09AM on 07/12/09
I make a white chocolate ganache where I just add the white chocolate to hot cream, then chill and whip when cooled. If your mixture is smooth when cool, I guess you could try whipping it again, although it sounds like it split.
jennywenny at 6:01PM on 07/13/09
I know that I've had a problem with over-whipping ganache, except mine turned into this chunky nasty mess (that still tasted delicious, just wasn't that smooth, glossy texture I was looking for). I did the same thing, just heated it up and let it cool. I don't think it will get back to normal, but as recommended above, I'm sure it still tastes fabulous. If you can get it to spreadable consistency, put it on the cake anyway, then use a piping bag to cover any imperfections (unless it is a party full of foodies, I'm sure they won't know the difference.)
decemberain27 at 3:58PM on 07/15/09