Chocolate Whipped Cream Icing
The addition of the cocoa powder and confectioners sugar acts as a stabilizer so this will hold up very well on a cake, amounts are enough to cover the outside of a two layer or angel food cake, remember to sift the confectioners sugar and cocoa after measuring
Ingredients:
- 1 to 1-1/2 cups sifted confectioners sugar (must be sifted, if you prefer a sweeter flavor then add in more)
- 1/4 cup unsweetened cocoa powder (must be sifted)
- 2 cups heavy 35% whipping cream
Instructions:——————————————–
- In a large bowl place the sifted confectioners sugar and cocoa.
- Add whipping cream; beat on low speed of an electric mixer until blended.
- Increase the speed to high and continue beating until stiff.
Related posts:
- Stabilized Whipped Cream
Favorite Chocolate Buttercream Frosting
Kitten’s Easy No Bake Cheesecake (Vanilla Or Chocolate)
Chocolate Tunnel Bundt Cake With Chocolate Glaze
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