Posted by Karyn Granrudhttps://pintsizedbaker.com/chocolate-whipped-cream-frosting/
© 2013 Pint Sized Baker. All rights reserved.
Chocolate Whipped Cream Frosting
Light and fluffy, whipped cream frosting is a great alternative to a heavy buttercream.
Tablespoons cold water
teaspoon gelatin, unflavored
Cup Heavy Cream
Tablespoons 100% Cocoa Powder
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.