This frosting is amaaaazzzing. I made this for a cake I had made whilst fasting so was not able to try as I went along! and Oh My Gosh It is amazing. Me and hubby enjoyed when we opened our fast. Thank you so much for sharing :D so yummy perfect taste - my work colleagues loved it too :)
Hi when u frosted the cake did u refrigerate it or leave it on the counter. I need to do it for a party can i frost it a ngt before and leave it on the counter for next day afternoon party.
@@ananyareddy8135 hey i know it's late but i have to make a cake this weekend and i Wanne Frost it with ganach in between the layers and on top of it but u Wanne make it the dat before did you refrigarete it?
Hi can you please answer my questions -can i frost the cake at night for nextday afternoon party and leave it on the counter. -if i refrigerate the cake with frosting does it become hard.
Hello!!! I want to frost and fill a 3 layer 6" cake. Can I do it with this recipe ? How much should I multiply the recipe by to fill and frost the cake? Thank you !
I made this today and then refrigerated it after it whipped and it dryer up, if i added some whipping creamed to it will that help prevent it from drying?
hey buddy.. the ganache frosting looks awesomely yummmmmy.. Well, I am from Mauritius and My issue is about the whipping cream like in most countries where heavy cream is not available. I mean there is a whipping cream in the supermarket's shelf which states 35% of fat on the box.. is this only known as heavy whipping cream? please do reply if possible. thank you.
hi. i followed this recipe. everything was perfect until i started to whisk, it just wouldnt whip up! i chilled the bowl, whisk. it was just runny chocolate cream. i dont understand where i went wrong.
+The Scran Line thank you for your response. yes i did let it set in the frigde. seemed hard to work with when i got it out, so i softened it a little bit in the microwave. could that be where i went wrong? i chilled it again after that and tryed again without warming the chocolate but to no avail. used electric whisk for 40 mins. nothing
hmm, that's very strange. The only thing I can think of is that it wasn't set enough the second time when you tried whipping it up again. I wish I was there to see it. I'd be able to know exactly what's gone wrong. I'd give it another go. Letting it set at room temp is best :0) x
if i fill this whipped ganache into macarons and let them mature in the fridge for a day, will the ganache stay nice and fluffy after i’ve removed them and are ready to serve the macarons?
Hi Nick, i have just one more question about the thickened cream ;) is the cream sweetened? I don't know what cream i can use for this frosting here in Germany. The normal cream called 'Schlagsahne' isn't thick enough, the fat content is just 32%. so I asked, if I could take 'Milchmädchen' it's a thickened milk, with a higher fat content, but it's sweetened. Thank you! Julie
+Jule B Nope, not sweetened. It's called Thickened cream where I am. It has a minimum fat content of 35 percent. I think the 'Schlagsahne' will work. It sounds similar to what we use here. As long as it's not thickened. Hope that helps! Please let me know how you go! :0)
You can use nestle all purpose cream. Just make sure that it's in the fridge for not less than 12hrs. Tip: put your bowl in the freezer for a few minutes so it's nice and cold then you can whip the cream there. Works better. 👍🏻😊
Hey... Awesome.. U r too good... Btw I wanna make it now.. But can I chill it in fridge (instead of room temperature) like white chocolate ganache!!?? If yes for how. Many hours??
Again an amazing recipe! I want to ask something, when making chocolate ganache frosting, can i wisk cream first ? I mean after it thickened can i add chocolate, is it possible to seam the form like yours?
I did that frosting many times already. here in germany we don't have double cream, so i have to use 30% weeping cream. I do melt half cream/half 50-70% good quality chocolate, chill it in the fridge for at least 3 hours and then weep it up. at first it's very firm, but after couple of minutes it becomes much more light colour and fluffy, and almost doubles in volume. Tastes like the inside of truffles and holds shape nicely, or at least if its under 25°C ;)
Hello.. nice and easy recipe as always. I have always wondered how can we measure liquids with grams. I mean is 200 g of thick cream the same as 200ml??
+Hala Makssoud Hey Hala! My apologies, I've gone ahead and changed it to ml :0) Thanks for asking :0) generally no, 200g cream wouldn't be 200ml :) Cream weighs differently to say water or milk. It's much heavier :0)
+The Scran Line +The Scran Line No worries my friend. Another question: can we color the ganache? some people say we can't, some say we can.. I was watching something and the lady did actually colored the ganache and she added something called copha (whatever that means :))
+Hala Makssoud I can't say for sure. I'm testing white choc ganache recipes at the moment, but I don't see why not. I've not used copha in a frosting recipe before so I can't say for sure. Copha is a vegetable shortening.
This frosting is amaaaazzzing. I made this for a cake I had made whilst fasting so was not able to try as I went along! and Oh My Gosh It is amazing. Me and hubby enjoyed when we opened our fast. Thank you so much for sharing :D so yummy perfect taste - my work colleagues loved it too :)
Hi when u frosted the cake did u refrigerate it or leave it on the counter. I need to do it for a party can i frost it a ngt before and leave it on the counter for next day afternoon party.
@@ananyareddy8135 hey i know it's late but i have to make a cake this weekend and i Wanne Frost it with ganach in between the layers and on top of it but u Wanne make it the dat before did you refrigarete it?
Sorry to bother I just want to ask was it sweet or did you have to add extra sugar
I wish you would tell us the measurements :( the link doesn't work
this recipe is so delicious and easy! made this with your chocolate cupcakes they were a hit!! thanks heaps
Hi. Will this be stable for fondant cupcake topper? Thank you! Love watching your videos. -greetings from phils
Hi can you please answer my questions
-can i frost the cake at night for nextday afternoon party and leave it on the counter.
-if i refrigerate the cake with frosting does it become hard.
since there's only whipped cream & chocolate, will this frosting stay firm if we keep it outside for few hours, in room temperature?
Going to make this frosting this weekend! Thanks for the recipe!
My Lord Nick! That's some delicious looking frosting my friend.
Who knew decadent frosting could be so simple.
All I can say is YUM!
Thanks so much!!! Yeah this frosting is amazing, so easy to make and it tastes out of this world!
Hi...thank you and BTW whats the ratio for ( chocolate : cream ) pls.
It tastes and looks gorgeous!
Thanks Tianna!
I made dis today nd it was fabulous. So yummy
Awesome! One of my all time fave frostings! :)
What cream is that? Anytime I’ve ever used cream it’s been heavy cream. Your cream is always amazing looking
It's whipping cream,heavy cream.Theese are the same, the only difference is that heavy cream has a higher fat content.
When I make this frosting I always like to add a couple tablespoons of butter..yuuum :D
That sounds great!
I love all your videos!!!!
Can you store this frosting? And if so, for how much time?
Hi Nick! I was thinking if I can use this recipe to frost a cake, what do you think? Thank you so much!!!
+Ludovica Stella yep 👍🏼
Hello!!! I want to frost and fill a 3 layer 6" cake. Can I do it with this recipe ? How much should I multiply the recipe by to fill and frost the cake? Thank you !
I made this today and then refrigerated it after it whipped and it dryer up, if i added some whipping creamed to it will that help prevent it from drying?
Could you please tell me what kind of cream you used? And do you have to put nutella in it? Or is just an option?
Yep, it's heavy / thickened cream. And the Nutella is of course optional :0) still tastes amazing!
hi, do u use compound or couverture chocolate?
Your basics book is amazing(and free), Thank You😊💛
can i use coco powder instead of cooking chocolate?
THANK YOU! 🙏💕 mine turned out very well🙌
the link is not working ☹️ i also tried to search on the website but the title is not clickable
Wow so glad I came across you beautiful recipes thanks for sharing
Can I use fresh cream for this recipe?
Did you use a whipping cream?
Does it hold up good in high heat?Like 90 F?
Will the cream in the ganache turns grainy and separates into butter and water if I accidentally whip it for too long?
It will probably melt if you whip it too long and yes it may split. Just mix until it's fluffy :)
Omg that looks so delicious! 😍
Is this whipping cream?
hey buddy.. the ganache frosting looks awesomely yummmmmy.. Well, I am from Mauritius and My issue is about the whipping cream like in most countries where heavy cream is not available. I mean there is a whipping cream in the supermarket's shelf which states 35% of fat on the box.. is this only known as heavy whipping cream? please do reply if possible. thank you.
hi. i followed this recipe. everything was perfect until i started to whisk, it just wouldnt whip up! i chilled the bowl, whisk. it was just runny chocolate cream. i dont understand where i went wrong.
+Kolsuma Begum did you chill it and let it set?
+The Scran Line thank you for your response. yes i did let it set in the frigde. seemed hard to work with when i got it out, so i softened it a little bit in the microwave. could that be where i went wrong? i chilled it again after that and tryed again without warming the chocolate but to no avail. used electric whisk for 40 mins. nothing
hmm, that's very strange. The only thing I can think of is that it wasn't set enough the second time when you tried whipping it up again. I wish I was there to see it. I'd be able to know exactly what's gone wrong. I'd give it another go. Letting it set at room temp is best :0) x
+The Scran Line yes i will definitely give it another go and leave at room temp, the chocolate tasted absolutely divine tho! thank you!
The Scran Line can I do it without the Nutella
i added nutella to my ganache and it started to separate :( it resembled slightly overwhipped cream ... what cld have went wrong? :o
Grace Belieber i know it’s been 2 years lmao but probably the palm oil in the nutella
stace x HAHAHA thanks for the reply though omg i totally forgot that i even asked such a question 🤣
Can't wait to try this recipe thanks Nick❤️
Can I use all purpose cream instead of heavy cream?
if i fill this whipped ganache into macarons and let them mature in the fridge for a day, will the ganache stay nice and fluffy after i’ve removed them and are ready to serve the macarons?
Can u please Share the measurements on description?
Can u plz tell me which cream do u use? Can I use non dairy whipping cream? Plz reply
Hi would this be enough to cover an 8 inch cake?
Wow thank u i just subscribed!!😄💓💓
I don't find raw/cooking/semi sweet any kind of chocolate that is used in frosting? What else can I use?
Hello! Can I use this recipe for filling the cake?
What kind of cream do we use whipped cream
hi how long or shelf life if chocolate bars and cream mix together then store in refrigerator?
Hi Nick, i have just one more question about the thickened cream ;) is the cream sweetened? I don't know what cream i can use for this frosting here in Germany. The normal cream called 'Schlagsahne' isn't thick enough, the fat content is just 32%.
so I asked, if I could take 'Milchmädchen' it's a thickened milk, with a higher fat content, but it's sweetened.
Thank you!
Julie
+Jule B Nope, not sweetened. It's called Thickened cream where I am. It has a minimum fat content of 35 percent. I think the 'Schlagsahne' will work. It sounds similar to what we use here. As long as it's not thickened. Hope that helps! Please let me know how you go! :0)
Thank you! i'll try out the 'Schlagsahne' :)
How much double cream do u add specifically
Hi. Can i have the recipe please? I cannot find the recipe on the link you mentioned. I only saw the one with butter. Thank you♥️
I live in the Philippines and thickened cream is not easily accessible here, what are the other substitutes for the thickened cream? Thank You 😊
Its also called whipping cream/double cream but if u cant find it i think u can use milk and butter!
You can use nestle all purpose cream. Just make sure that it's in the fridge for not less than 12hrs. Tip: put your bowl in the freezer for a few minutes so it's nice and cold then you can whip the cream there. Works better. 👍🏻😊
There's heavy whipping cream (elle's) in puregold, sm hypermarket
Do the bag have to touch the ganache
So it's whipping cream?
Yes
Which cream did u use? Fresh cream or whipping cream?
It's better to use a cream witch has a higher fat content,so whipping cream is ok.
How much quantity of chocolate, cream and nutella was used?
How many days can we store it for? :)
Up to two weeks in the fridge :0)
+The Scran Line Thank you. 😊
I just wanna know what is cream? Is it milk ? Can i just use milk?
Will this make enough to frost a two layer cake or should I double the recipe? thanks
If you're aiming to frost the inside and outside id double the recipe :0)
+The Scran Line ok, thank you!
What is the ratio for white chocolate ganache
Hi Nick, hello from the UK , just make your salted caramel cupcakes today , absolutely loved! my children think is yummy. I had to subscribed. :-)
whole liquid cream or thick cream ???
I am French speaking so the direct translation is sometimes erratic
Thanks
olivier nadje heavy duty cream/thick cream for chantilly
can i use all purpose cream?
I should use heavy cream??? if I can't find can I use whipping cream 35%???
35% is good 😊👍🏻
sofia anto That’s the same thing. Just different names.
I need to make this ASAP. I take it for the big pipping tips you don't need a coupler.
Hey... Awesome.. U r too good...
Btw I wanna make it now.. But can I chill it in fridge (instead of room temperature) like white chocolate ganache!!?? If yes for how. Many hours??
No don't do that, it will split
Does it works well under fondant??
bushra z YES!
What if I want to make white chocolate ganache frosting is there any difference?
Yusra Sajid white choc ganache would be a 3:1 ratio. More chocolate and less cream. So 300g white choc 100ml cream.
Can we use milk chocolate
It won't ve as rich in taste,but if you want use it
what time of cream you are using?
Heavy cream,whipping cream...these are the same,the only difference is the fat content.
+the scran line can i use double boiler instead of microwave ?
+Jovin Tan yep!
how many cupcakes will this recipe frost?
+Layla Malhas 12 :0)
+The Scran Line Perfect! Thanks!
Do you have to let it firm up for a couple of hours? Can you whip earlier?
+Chi Lo yes and it's best to whip up right before you use it :)
i love watching your videos but recently ive been trying vegan recipes and i would love it if you could maybe try to make a vegan cake and frosting
can i make the ganache a day before
If you overwhipped it, would it be chocolate butter? :))
In my experience its difficult to over whip this frosting. But I wouldn't push it lol. Just whip until fluffy :0)
what type of cream ? whibbing cream or fresh ?
Whipping
Hello there. Thank you for your recipe. How can I fix over whipped ganache? And how to avoid it? Any tips? Thank you
What are the measurements of the choc chip and cream please?
is it okay if i'll heat the mixture in a pan with fire? we don't have microwave oven..
It works better if you only heat the cream almost to a boil and pour it on the chocolate and whisk
FernieYoutoo agree!
can we use fresh cream
Yep :0) whipping cream is best :)
Could I use this to ice a regular cake
Yes
yum gonna try it
does it melt if the weather is a little hot? Im african and my country is very hot!
It will melt if it' very hot
***** ok thanks!
How much would I need for an 8inch 3 layered cake? I hope you reply to your subscribers unlike some
Delicious!
what is the quality of these three ingredients
How much chocolate?
Again an amazing recipe! I want to ask something, when making chocolate ganache frosting, can i wisk cream first ? I mean after it thickened can i add chocolate, is it possible to seam the form like yours?
Thanks! Definably not. Whipped cream won't work in this case
Nice
It's very easy recipe thanks I wi ll try today
Oh yeah! yum!
What are the mesurments for the ingredients
You could find it on the scran line.com
is it similar to truffle sauce. ? I mean in the same process I make truffle sauce.
+Niti Singh hmm, I'm not 100% what a truffle sauce is?
can you tell me how many gram of choc and cream that you used
You may find the link to the recipe in the description.
Can anyone please tell me the recipe I can’t get the website to open
Ingredients quantity of this recipe?????
My ganache always harden when I frost it on cakes.. Most people complain because the ganache is too hard.. I don't know where I went wrong
I don have a stand or a hand mixture what do I do
you can use use a normal hand mixer
you can let it sit out like he did, then whisk it with a fork or whisk.
Hi Nick. Can you please give me the measurements for chocolate and whipping cream? Thank you.
400 gr chocolate,200 ml cream
@@naomipapp3865 thank you I've been trying to load his website for half an hour and it wouldn't badge. thank you!! 😊
With measurement ls pls
i followed the instructions but my frosting didnt turn out thick and it did not stays well ...can u plz tell me why was it?
I did that frosting many times already. here in germany we don't have double cream, so i have to use 30% weeping cream. I do melt half cream/half 50-70% good quality chocolate, chill it in the fridge for at least 3 hours and then weep it up. at first it's very firm, but after couple of minutes it becomes much more light colour and fluffy, and almost doubles in volume. Tastes like the inside of truffles and holds shape nicely, or at least if its under 25°C ;)
the problem can be, that your cream is not fat enough and you have to use more chocolate.
Anoosha Naseem would be helpful if you use soñé butter?
Lolka Polka dot
Hello.. nice and easy recipe as always.
I have always wondered how can we measure liquids with grams. I mean is 200 g of thick cream the same as 200ml??
+Hala Makssoud Hey Hala! My apologies, I've gone ahead and changed it to ml :0) Thanks for asking :0) generally no, 200g cream wouldn't be 200ml :) Cream weighs differently to say water or milk. It's much heavier :0)
+The Scran Line +The Scran Line No worries my friend. Another question: can we color the ganache? some people say we can't, some say we can.. I was watching something and the lady did actually colored the ganache and she added something called copha (whatever that means :))
+Hala Makssoud I can't say for sure. I'm testing white choc ganache recipes at the moment, but I don't see why not. I've not used copha in a frosting recipe before so I can't say for sure. Copha is a vegetable shortening.