Chocolate Whipped Cream Frosting Recipe: Cocoa Cake Icing

Delectably Yours shares a recipe for a giant chocolate cake with whipped chocolate cream frosting. This is a simple recipe that’s perfect for a deep and complex dark chocolate cake. It’s also forgiving when spreading on cake or cupcakes. This frosting requires the minimum number of ingredients. If this sounds like chocolate overload to you, try this icing on a banana or walnut cake and garnish with toasted, chopped nuts, sprinkles or coconut flakes. Depending on the cocoa powder you use (and if it’s sweetened), you may be able to reduce the amount of confectioner’s sugar. Remember powdered sugar is a must in this recipe, as granulated will make the icing grainy and not whip up properly.
This also is lovely in a dollop alongside a piece of cake, or in a hot beverage like cocoa or coffee.
Chocolate Whipped Cream Frosting (From Delectably Yours)
2 cups Heavy Cream
1/3 cup Confectioner’s sugar
3 tbsp cocoa powder
If you find your cake to be very sweet, go ahead and reduce the sugar in the whipping cream.
1. Put the cream, sugar and cocoa in a large well-chilled bowl. Its recommended that you chill the bowl you are going to whip cream in, and the beaters if they are hand beaters in the fridge for a good 20-30 mins. However, this recipe asked for mixing these ingredients NOT beating them and covering the bowl and then chilling the mixture in the refrigerator for an hour.Very conveniently, we missed the chilling for one hour step. We just chilled the bowl and the beaters and then beat the whipping cream
It turned out okay!
2. Remove from refrigerator and beat cream until thick. Add liqueur if you wish, at this point. Once the cream falls in soft mounds when the beaters are lifted in air, it is ready.
via Delectably yours,: Think of the Devil…..
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