Whipped Chocolate Cream Cake Frosting

"This recipe was published in Woman's Day magazine in February of 1993. It can make a simple chocolate cake into a decadent dessert. I like to use it on Birthday cakes"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 10mins
Ingredients:
3
Yields:
3 cups
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Heat heavy cream in a 2-quart saucepan over medium heat until boiling. Add chocolate chips. Remove from heat and stir with rubber spatula until melted and smooth. Transfer to a large bowl of electric mixer and refrigerate about 2 hours, stirring twice, until just chilled. (If mixture gets too cold, it will be too stiff to beat properly.).
  • Beat mixture with electric mixer just until soft peaks form when beaters are lifted. (Cream will continue to thicken after a few minutes at room temperature, so be careful not to overbeat or it will turn curdy and grainy. Should this happen, you can salvage it by remelting, rechilling, and rebeating.).
  • To assemble, trim top of cakes with long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. spread 1 cup chocolate cream evenly over layer. Top with another cake layer and 1 more cup chocolate cream. Reserve some cream for piping decorations, then ice sides and top with a thin layer of chocolate cream.
  • Put reserved chocolate cream in pastry bag with an open star tip. Pipe a border around bottom and top edge of cake. Refrigerate until serving. If desired, just before serving, carefully stencil the confectioners sugar on top of the cake.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes