Chocolate Whipped Cream Frosting

This Chocolate Whipped Cream Frosting is the BEST FROSTING hands down. It frosts and decorates cakes beautifully but is such a refreshing frosting because it isn’t too sweet. I love it with my Hershey’s Chocolate Cake recipe.

This frosting is one of my culinary secret weapons. I guess not so much anymore now that I’m sharing it, but it surprises EVERYONE who eats it. It isn’t overly sweet and it’s not dense in fat like frosting made with butter or shortening. Whipped Cream Frosting is light and airy, the perfect compliment to a moist chocolate cake. Speaking of cake, my Hershey’s Chocolate Cake recipe is what I use with this frosting.

INGREDIENTS TO MAKE CHOCOLATE WHIPPED CREAM FROSTING

• Heavy whipping cream
• Powdered sugar
• Unsweetened cocoa, 100% cacao

HOW TO MAKE CHOCOLATE WHIPPED CREAM FROSTING

• In a stand mixing bowl with a whisk attachment or large bowl with a handheld mixer, sift in powdered sugar and cocoa, then add the heavy cream.
• Set the mixer to the lowest setting, then gradually increase the speed to high.
• Whip for about 1-2 minutes, until stiff peaks form.
• Do not over mix.

VARIATION

• WHITE WHIPPED CREAM FROSTING (without chocolate)
• Make as directed above except omit the unsweetened cocoa, add 1/4 cup more of powdered sugar, and add 1 tsp pure vanilla extract.

DECORATING TIP

• The recipe has to be DOUBLED if you are going to add any piping decorations.
• Remember to refrigerate the frosted cake.