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Is Ganache Shelf Stable? Understanding Safe Storage
Hi,
I’ve been using hard butter cream to grum my cakes and as a beginner find my cakes end up with belly’s due to the butter cream getting to warm. Now I’ve watched the videos on how to make ganache but not sure I’m happy with how long you can keep it after you make a batch, as it sounds like it doesn’t have a long shelf life.
Anyway I’ve found a dairy free recipe from searching the net using water, corn syrup, cocoa, touch of salt, heat this up to boiling point in a pan then poor over chocolate and stire till all smooth and melted and then add some chocolate extract, would this ganache last a lot longer than ganache with cream?
CakeFlix Guidance
Ganache Explained | CakeFlix Diploma
Is ganache shelf stable? Some carefully formulated recipes are suitable for storage at room temperature, but homemade ganache should not automatically be treated as shelf stable. Its safety depends on the complete recipe, preparation, packaging and storage conditions.
A smooth texture or firm finish tells you how it will behave when decorating. It does not establish how long it is safe to keep.
Why the recipe matters
Our super-user madeitwithlove gives a thoughtful explanation below, highlighting an important point: not all ganache recipes have the same storage requirements. Her contributions have helped many CakeFlix members understand the ingredients behind their cake decorating.
One factor is water activity, meaning the water available for microorganisms to use. This is different from simply measuring how much liquid a recipe contains.
Chocolate, cream, sugars and other ingredients affect that balance. However, a chocolate-to-cream ratio alone cannot confirm a safe shelf life.
For a fuller explanation, read madeitwithlove’s article on the shelf life of ganache. Professional manufacturer Callebaut also explains why shelf-life claims require testing, rather than relying on a single measurement.
Does water ganache last longer?
Replacing cream with water does not automatically make ganache longer-lasting. A dairy-free recipe still contains moisture, and its storage requirements depend on the finished formulation.
Madeitwithlove’s discussion below helpfully raises this question. Her observation that a batch showed no visible deterioration should not be taken as evidence that it was safe to eat.
If making a dairy-free version, check the chocolate and every other ingredient too.
How should I store a homemade batch?
Without reliable instructions confirming that your particular recipe is suitable for ambient storage, refrigerate cream-based ganache in a clean, airtight container at 5°C or below.
Label it with the preparation date and follow the recipe’s storage guidance. There is no universal two-week fridge life covering every formulation.
Our guide to how long chocolate ganache lasts covers refrigerated storage. For longer preparation schedules, explore freezing chocolate ganache.
A clarification about the older advice below
Boiling cream does not sterilise the finished mixture. UHT cream, a small addition of alcohol or a fondant covering also cannot, by themselves, establish a safe storage period.
A specially tested chocolate filling may last much longer than an everyday cake-covering recipe. Its results cannot be transferred to a different mixture.
At CakeFlix, we suggest choosing a recipe with clear storage instructions and planning around the whole cake, including its fillings. Our guide to preparing a ganache-covered cake ahead will help you organise the decorating stages.
Need more Important Information on Baking and Cake Decorating?
Learning about how to make and store ganache is just one of 39 lessons covered in the CakeFlix Diploma, which, along with 1,800+ tutorials from 100+ of the world’s top cake artists, comes as part of your CakeFlix membership from only £5.17 a month (billed annually).
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Hello Codebreaker
The type of ganache used in the tutorials can be kept refrigerated for approximate two weeks in an airtight container. It can be frozen for approximately three months stored in freezer bags and an airtight container.
Ganache is made in different ways, not all are equally shelf stable. The tutorial ganache is made with double cream which is boiled to allow most of the water in the cream to evaporate. Too much water availability in the cream can cause microbial growth. However the fat contained in double cream, the chocolate to cream ratio + boiling the cream helps to keep the ganache stable. It’s important to use cream with the longest shelf life on purchase. UHT cream will also give more stability as will using a tablespoon or two of alcohol. This is just a very simple explanation into some of the science of ganache. I’m by no means an authority! I recently made ganache which tested for a shelf life of one year. The ganache was made for filling chocolates, it contained ingredients required for that application.
Ganache which we use in cake decorating is enrobed under sugarpaste which acts as further preservative and providing it is made, handled and stored in a safe way, it is stable for the application it is intended.
Some while ago, in response to enquires for dairy free ganche, my hubby and I conducted a small experiment with water ganache, you can see the recipe and results by scrolling down in this blog http://www.cakeflix.com/blog/how-to-make-chocolate-mud-cake
The water ganache was left out at room temperature for a couple of weeks without physical signs of deteriotation. Under a microscope however, I’m sure it will have been a different story. Water ganache has it’s own problems. In answer to that part of your question I wouldn’t hesitate in saying that it will not have a longer shelf life.
madeitwithlove
9,941
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Once you try ganache you’ll be hooked! It gives a much sharper, smarter finish to cakes. There is a ganache quantites chart for the different types of chocolate and size cakes here:
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
Hope it helps.
madeitwithlove
9,941
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Thanks so much for the reply, I’ll use the double then as I want to try ganache for the first time on a birthday cake and see if this works better than butter cream, as I don’t like the saggy luck you get when the butter cream starts to warm up, looks a bit unprofessional and annoys me lol. Anyway thank you for your quick and informative reply x
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Thank you. That helps a lot, appreciate the help.
