Are you making the most delicious cake ever, but can’t decide what to use on the outer layer- frosting or ganache? Well, both of them have their strong points and both help lock the moisture in your cake.
But then again which one is better? What is the differentiating point between ganache and frosting? Out of both, which flavours the cake better?
We hear people talking about them a lot but we don’t really know what the difference is all about. So today let’s find it out! But first, let us see what each of these are anyway. Shall we?
Ganache is basically a mixture derived from melting chocolate in hot cream. As a derivative of only two ingredients ganache is quite versatile depending on the type of each ingredient and its ratio.
The kind of chocolate you use in making it strongly impacts not only the flavour but also the behaviour of ganache. Dark chocolate has a good amount of cocoa butter, hence the ganache will harden quickly even at room temperature. While the white chocolate ganache is much softer and will require much less cream for it to set.
The ratio of chocolate to cream is another important factor in making ganache. Too much chocolate will make the shell too hard which can be used for coating fruits or pralines in chocolate but not the entire cake. Conversely, too little chocolate and you get a runny ganache that will never set but will get stuck when you refrigerate it.
The frosting is a mixture made by beating unsalted butter with sugar until it becomes light and airy. It may remind you of mousse. You can use frosting as filling, outer coat or for designing various elements like flowers, cartoons, decorations on your cake.