This easy Chocolate Whipped Cream Frosting can be used on just about any dessert. It’s light enough for Chiffon Cake and will also serve well as a dip for fruit.
Chocolate Whipped Cream Frosting
Gluten Free items have become a hot topic over the past few years. I do not suffer any ill effect of gluten, so it hasn’t been on the top of my radar. I enjoy baking recipes and making food that tastes great. I don’t alter recipes to make them for any dietary needs; that’s just not much of concern here. However, I do have a lot of recipes that are Naturally Gluten Free – meaning that they don’t have any gluten added to them in the form of wheat, barley, or rye.
It seems as if most people agree that it’s become a marketing gimmick to add a gluten-free label to a packaged product and sell it for a dollar more.
And, most of you agree that it’s downright deceitful for a company to use gluten in a product that would otherwise be made without it. For example, gluten is added to soups and sauces as a thickening agent. It can be found in pasta sauce, yogurt, ketchup, and BBQ sauce. It’s also used in a lot of processed meats such as hot dogs, lunch meat, and sausage. Even your beloved chocolate can contain gluten if it contains any malted ingredients. (source)
Honestly, I had no idea it was in so many places. When in doubt, check the label!
I hope that my recipes don’t cause anyone any problems. Making recipes from scratch should resolve most, if not all, worries about gluten contamination in your kitchen.
Today, I have a chocolate whipped cream frosting that has some cocoa powder added it as well as some gelatin to stabilize it.
Gelatin you say?
The gelatin added is minimal. You won’t notice any change in the texture, but it will help to hold the shape of the frosting. This whipped cream can be piped to make pretty roses on a cake, to make a petal design on a cake, or just to help prevent it from sliding off too quickly.
Want to try a whipped cream that still holds but doesn’t have gelatin? Try this Mascarpone Whipped Cream! Yum! The mascarpone cheese thickens the whipped cream and will help keep it from weeping.
Of course chocolate isn’t the only flavor of whipped cream you can make. Try making some Chai Whipped Cream, Peanut Butter Whipped Cream, or even simple Cinnamon Whipped Cream. I bet all of these would be perfect added to some pancakes or to a hot chocolate in the winter time!
Of course, if you’re looking for a dairy free whipped cream, you can check out my Low Carb Chocolate Whipped Cream made with Coconut Milk.
- 2 tablespoons cold water
- 1 teaspoon gelatin, unflavored
- 1 cup heavy cream
- 2 tablespoons 100% cocoa powder
- 3 tablespoons powdered sugar (depending how sweet you want it)
- Place cold water into a small bowl. Sprinkle gelatin over and allow it to sit for 5 minutes to soften. Place into microwave for 10 seconds. Gelatin should be melted.
- In your mixer, whip cream with a whisk attachment. When soft peaks start to form, add in cocoa and sugar. As stiff peaks form, add in melted gelatin. Whip until completely blended.
- Frost cake or cupcakes, use on a pie or anywhere else whipped cream can be used.
- For storing overnight, place into a sealable container and place in the fridge. Give it a slight stir before frosting your cake, being careful not to deflate the cream.
Amount Per Serving: Calories: 59Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 4mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
Nutrition information isn’t always accurate.