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Chocolate Whipped-Cream Filling and Frosting

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Ingredients
  Heavy cream 2 Cup (32 tbs)
  Sifted confectioners sugar 1 Cup (16 tbs)
  Sifted unsweetened cocoa 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
Directions

Combine all ingredients in medium bowl.
Re- frigerate, covered, 30 minutes.
With portable electric mixer at high speed, or rotary beater, beat mixture until stiff.
Refrigerate until ready to use.
Makes enough to fill and frost an angel-food or chiffon cake split crosswise into 3 layers; or to spoon over individual slices of an angel-food or chiffon cake.
Mocha Whipped-Cream Filling and Frosting: Com- bine 2 tablespoons instant coffee with rest of ingre- dients.

Recipe Summary

Cuisine: 
European
Course: 
Dessert

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Chocolate Whipped-Cream Filling And Frosting Recipe