Q: I'm trying to make whipped chocolate ganache in an attempt to re-create my grandmother's family-famous yellow cake. For the second time, I've come up with a result that's too stiff to be spreadable. I try to fix it, but I can't diagnose the problem — seized up, has just spent too much time in the fridge, or something else?
Last night, I chilled the cream-and-chocolate mixture until it was cool, but it didn't start to whip up, so back in the fridge it went. When it was thick and almost solid, I whipped it until lighter, about a minute and a half. It wasn't as fluffy as I'd hoped, but was OK. One night in the fridge, and it came out stiff and nothing like whipped cream or frosting (see photo)! How do I fix it? I know this could be amazing if I could just figure out where I keep going wrong!
Sent by Lenore
Editor: I wonder if you might want something closer to buttercream rather than ganache (which can be fairly stiff). Take a look at these posts to see if they're closer to what you're looking for:
Readers, what do you think?
(Image credits: Dana Velden)