Welcome to the Cake Decorators Q&A

I’ve been testing a batch of ganache at room temperature to see how long it stays ok for. I’m on day 7 and it still tastes and looks fine (made with Elmlea). It’s got me thinking – can anyone tell me why it’s safe at room temperature when it contains cream? Is it because the cream has been heated to boiling?

Hi Leapyleo

Please take a peek at my ganache storage and shelf life blog at the following link:

The Shelf Life of Ganache – By madeitwithlove

I would just like to point out that Elmlea is not dairy, it is a plant-based product that can be whipped up exactly like dairy and is equally as good for making ganache. It has a better shelf life unopened, however, once opened must be treated as any other dairy-type product.

I hope the blog helps with some of the queries in your question 🙂

Thank you so much – what an interesting and informative article – and satisfied my inner cake geek 🤣🤣

You’re welcome! I’m so pleased you found the blog informative 🙂

I did a chocolatier course a few years ago which helped me understand a lot about shelf life. It was a little over my head but my husband is scientific. He ran it all through with me again to help me better understand what I had learned on the course. Money well spent!