Food Processor Chocolate Whipped Cream Frosting Recipes

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Sift together the powdered sugar, unsweetened cocoa, and cream of tartar into a large bowl. Stir in the milk until well incorporated. The mixture will be very thick. Cover the bowl and refrigerate for 30 minutes, or until well chilled.
• Using an electric or stand mixer, gradually beat the heavy cream into chocolate mixture, scraping down bowl to make sure all the chocolate is mixed in. Continue mixing on high until very stiff peaks form.
• Spread or pipe onto a 2 layer cake or 24 cupcakes. Refrigerate leftovers. Makes 5 cups.
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WHIPPED CREAM FROSTING

Steps:

• Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
• Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
• The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, combine all of the ingredients. Begin on low speed and whisk for 1 minute.
• Increase mixer speed to medium and whisk for an additional 1 minute.
• Increase mixer speed to high and let mix for another 4-5 minutes, or until the whipped cream has whipped into a stiff, pipeable frosting. Pipe using piping bags or Ziplock bags.

CHOCOLATE WHIPPED CREAM

Steps:

• Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.

FOOD PROCESSOR CHOCOLATE ICE CREAM

Steps:

• In sauce pan over med. heat whisk cocoa, sugar, and 1/2 cup water to form a smooth paste. Add the other 1/2 cup water and stir constantly till warm and sugar dissolves. approximately 5 minute.
• Remove from heat and add milk.
• Pour mixture into metal 9x13 cake pan and freeze at least 5 hours.
• Place 1/2 of the frozen mixture into food processor using the mixing blade. Process to "ice cream" texture. approximately 1-2 minute.
• Repeat step 4 with the other half of the mixture.
• Place in freezer safe container for 30 min and then ENJOY.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.

EASIEST & BEST CHOCOLATE CAKE W. HEAVENLY CHOCOLATE FROSTING

Steps:

• FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
• Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
• NOTE: Don't double this recipe for the cake, do it twice. It's so fast it won't take long to whiz it up.
• Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
• FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
• FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
• 7/8 cups is just below 1 cup, between 3/4 and 1 cup.
• Love of Eating.