Chocolate whipped cream frosting

[Pucca]

So last night, I baked my chocolate stout cake (from epicurious) and prepared the ganache. However, since the ganache is just whipping cream and chocolate, I want to whip it up with electric beaters to increase the volume and to make it lighter. I'd like to serve it tomorrow night. I was thinking about preparing it during my lunch break, but will the whipped cream frosting be stable long enough to last through the afternoon? I don't have meringue powder w/me. Any tips? Or should I just leave work early tomorrow to prepare the cake? Thanks.

[etalanian]

You can stabilize the whipped cream with a little gelatin. It's easy and effective. Here's a link from Cooks.com with instructions for how to do it.

Eileen

[tammylc]

I'd think a whipped ganache would be fairly stable all on it's own, since the chocolate will add firmness to the frosting. It's not really the same thing as a whipped cream frosting.

[sanrensho]

Whipped ganache is quite stable. I don't think you need to add any stabilizers other than the chocolate that is already in there.

[etalanian]

Ooops! I read your title and replied to chocolate whipped cream, which is different from ganache; missed the part about it really being ganache. So sorry. What they said is absolutely correct - a whipped ganache will work perfectly and be quite stable.

Eileen