Easy Black Forest Cake Recipe Frosting (aka Kue Black Forest)
Black forest cake originated in southern Germany in the early 20th century. Traditionally, it was enjoyed in the summer, probably because the tender Schmidt cherries used in the recipe ripen in July.
The easiest part of making a black forest cake is the frosting recipe. It’s a flexible recipe so some substitutions aren’t a problem.
Easy Black Forest Cake Frosting Recipe
3 1/4 c heavy cream
3/4 c milk
2/3 c confectioner’s sugar
2 t vanilla sugar*
2 dozen brandy-soaked cherries (non-brandy-soaked is also fine)
3 c chocolate shavings
Whip together cream, milk, confectioner’s sugar and vanilla sugar until fluffy. Cover each layer of a three layer cake with 1/4 of the cream and a dozen cherries. Cover the sides of the cake with remaining cream. Decorate entire cake with chocolate shavings.
*optional but tasty. Visit Baking Bites to see how it’s made.
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