Butter Ganache

Butter can replace cream to make ganache. Butter ganache is more prevalent in Europe than in the United States, and it is often made with liquors. Butter contributes a creamy mouthfeel with dairy flavors. Additionally, butter contains less water (16 percent) than cream (60 to 65 percent) and therefore creates a firmer and more shelf-stable product. While cream ganache is a fat-in-water emulsion, butter ganache is a water-in-fat emulsion due to the higher fat content and lower water content.