Posts Tagged ‘whipped cream frosting recipe’

Easy Black Forest Cake Frosting Recipe

Posted in Black Forest Cake Frosting, Cherry Frosting, Whipped Cream Frosting on February 1st, 2010 by sarita – Comments Off

easy black forest cake frosting recipeBlack 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.

Chocolate Whipped Cream Cake Frosting Recipe

Posted in Chocolate Frosting, Whipped Cream Frosting on November 12th, 2009 by sarita – Comments Off

Chocolate Cake
Delectably Yours shares a recipe for a giant chocolate cake with whipped chocolate frosting.   This is a simple recipe that’s perfect for a deep and complex dark chocolate cake.  It’s also an easy recipe that’s forgiving when spreading on the cake or cupcakes.

Chocolate Whipped Cream (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/whipping 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 :D 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…..