Skim Milk + Butter to replace cream in ganache
Posted: 16 November 2013 09:14 AM   [ Ignore ]
Administrator
Avatar
RankRankRankRank
Total Posts:  3166
Joined  2010-04-25

Hi, all!

I have some leftover skim milk, and I was wondering if there’s any reason I can’t use 58g cream + 42g butter to replace heavy cream in ganache.

Any thoughts?

Thanks!

—ak

Profile
 
 
Posted: 16 November 2013 11:51 AM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1554
Joined  2011-02-17
Anne in NC - 16 November 2013 09:14 AM

Hi, all!

I have some leftover skim milk, and I was wondering if there’s any reason I can’t use 58g cream + 42g butter to replace heavy cream in ganache.

Any thoughts?

Thanks!

—ak

Hi Anne,

I don’t have a reply specific to your question but I remember Rose posted a discussion about alternatives to heavy cream on her blog. HERE it is.

I have made ganache with soy milk and loved it. Nobody noticed at all.

I think your skim milk and butter substitute is worth a try.

Profile
 
 
Posted: 16 November 2013 03:21 PM   [ Ignore ]   [ # 2 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  3166
Joined  2010-04-25

Thanks, FG!  That makes sense!

I thought if I could use skim milk + butter, it would have two advantages:  (1) I can get rid of the skim milk in my freezer and (2) I can avoid ultra-pasteurized cream.

Thanks for the link—I’d forgotten about that and, consequently, howe flexible ganache is!

Profile
 
 
Posted: 16 November 2013 03:37 PM   [ Ignore ]   [ # 3 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4789
Joined  2008-04-16

As long as you keep the quantities of water and fat the same as for heavy cream, you’ll be fine with skim + butter.  smile

 Signature 

Brød & Taylor Test Kitchen:  How to Make Sourdough More (or Less) Sour

Profile
 
 
   
  Back to top