Whipped Chocolate Cream Cake Frosting Recipes

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.

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:

• 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 CHOCOLATE CREAM CAKE FROSTING

Steps:

• Heat heavy cream in a 2-quart saucepan over medium heat until boiling. Add chocolate chips. Remove from heat and stir with rubber spatula until melted and smooth. Transfer to a large bowl of electric mixer and refrigerate about 2 hours, stirring twice, until just chilled. (If mixture gets too cold, it will be too stiff to beat properly.).
• Beat mixture with electric mixer just until soft peaks form when beaters are lifted. (Cream will continue to thicken after a few minutes at room temperature, so be careful not to overbeat or it will turn curdy and grainy. Should this happen, you can salvage it by remelting, rechilling, and rebeating.).
• To assemble, trim top of cakes with long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. spread 1 cup chocolate cream evenly over layer. Top with another cake layer and 1 more cup chocolate cream. Reserve some cream for piping decorations, then ice sides and top with a thin layer of chocolate cream.
• Put reserved chocolate cream in pastry bag with an open star tip. Pipe a border around bottom and top edge of cake. Refrigerate until serving. If desired, just before serving, carefully stencil the confectioners sugar on top of the cake.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• In a small saucepan, combine heavy cream and chocolate and heat over medium heat until chocolate has melted. Remove from heat and refrigerate until well chilled, at least 6 hours, preferably overnight.
• Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.

WHIPPED CHOCOLATE CREAM ICING

Steps:

• Sift icing sugar and cocoa into a bowl.
• Add whipping cream and stir to mix.
• With beater whip as for whipping cream.
• This amount will very generously cover a large Angel cake or any other large cake.