Welcome to the Cake Decorators Q&A
Heated up my ganache for too long and now it's split and gone oily 🙁 how can I save it???
Don't worry..drained off the surface oil as out it freezer for a bit..now perfect!! Phew!!
omg, totally saved my ganache too! I wish i could post up photos to explain how bad it got. It was swimming in oil and looked totally broken. I skimmed off as much oil as i could then slowly kept adding warmed skimmed milk. it looks perfect now 😀
Glad it wasn't wasted! Googled 'how to fix oily ganache and found this quoted
Fortunately, it was easily fixed, thanks to the advice in Chocolates and Confections. First, we tried simply re-warming it and stirring. When that failed, we added some warm milk, bit by bit, to increase the amount of water in the mix. Slowly, the ganache came back together. When it no longer seemed oily, we poured it into a frame and continued with the recipe. It worked perfectly, providing further proof that a broken emulsion isn’t the end of the world!
It is always good to learn from someone else's mistakes. I will watch carefully how I heat the cream!
Thank you. I did think about adding milk at the time but wasn't sure..now I know I can
OH MY GOSH! thank you SO much! You have just saved my ganache by posting this 😀 xo
Unfortunately I didn't see this post and threw out 400 grams of ganache which had split (ouch! talk about pouring money down the drain). I've always believed there was no way back once that happened, now I know different, so thank you very much for this very useful piece of information.
Ouch is right! What a shame. I always google mistakes just in case it has happemed to someone else who rectified it. Trouble is that always leads you to other interesting facts. Still I'm often full of useless, sometimes useful information hence you often hear me say 'ooh I've read something about that'.
I overheated my white chocolate ganache the other day and almost threw it out as it was awful and oily. I then decided to let it cool a bit and added cold double cream slowly while whisking . It came back together and became all creamy and lovely again. I must remember not to rush white chocolate!
Thank you all, I had the bin lid open and was about to throw my mixture away, it was all grainy and swimming in oil. I used a combination of your answers, I drained off the extra oil and added some warm milk and I didn't have to throw it in the bin. Everything came together in the end. Thank you
Oh my ganachness you wonderful lovely peeps!!! You have just saved me soooooo much money! I was going to throw out my bowl of oily yuckiness when I thought, no, wait a mo someone will know something about this!!! And you did, and now, after spooning off some of the oil and adding some warmed milk - YEAH ALL IS GOOD AGAIN!!!!!!!!!!!! Thank you so much!!!
What a gem of a tip. This has just worked perfectly. Thank you...xx
Best tip ever!! Thank you, ganache saved by a spoonful of cold cream. phew x
Your tip just saved my ganash as well Thankyou so much xxx
Making my daughter birthday cake and my white chocolate ganache split didn't know what to do but read this and added some cold double cream and it saved it ! Thankyou for the tips !
I've just made ganache for the second time. First time it was perfect, this time it looked a little different (grainy) so added some extra warmed up cream and it split. Urgh. I am glad I came here and read these tips so thank you. My ganache may be saved after all. And my purse! 🙂
I googled it too and someone had used liquid glucose or corn syrup as a rescue.
Have to be careful how corn syrup or glucose is used in ganache as it can cause it to seize.
Thank you so much - finally an answer to my problematic white ganache. Added the cold cream and it worked!!!
I didn't believe it!,, I too slit my choc. Ganache and thanks to you lovely ladies I have managed to save a full batch of now lovely smooth not grainy choc. Ganache. I spooned of the oil as best I could and added a little warmed cream first, then just kept adding bit by bit some warmed milk. YES YES YES it's great. Saved a fortune.
Thank you all again.