CHOCOLATE WHIPPED CREAM FROSTING
Take your average whipped cream frosting up a major notch by infusing it with chocolate! Chocolate whipped cream frosting is light, fluffy, and has the perfect amount of sweet. It makes the perfect frosting compliment to virtually any flavor of cake, such as angel food, white, chocolate, or the delicious banana cake pictured below.
I have this little problem with just letting recipes be. I make something, eat it, and subsequently dream up all the ways I can make it even better next time. This is why food is so great! There are infinite possibilities of how recipes can be adapted, changed, and elevated. So maybe it isn’t a problem as much as an obsessive hobby of mine.
Hence, the food blog.
Recently Nolan, my oldest son, turned 9 and in our family we contemplate what kind of cake we’d like as much as what presents we hope to receive. After careful consideration Nolan chose my Fluffy Banana Cake with Fresh Banana Curd Filling. I had absolutely no reservations with eating it again, but of course I couldn’t just make it the same as last time. I decided to take it to the next level with chocolate whipped cream frosting.
Frosting is never an afterthought when I bake cakes. I seriously mull over buttercream (butter or shortening!), whipped cream, swiss meringue, italian meringue, seven-minute, marshmallow buttercream, cream cheese, ganache, or a glaze. Multiply that by all the different infused flavors, and I can be a little reminiscent of Forrest Gump lecturing Lieutenant Dan on shrimp. I’ll spare you my highly-rationalized thought process on this cake, and just declare the chocolate whipped cream frosting was the clear winner.
As for Nolan, he was a big fan because we are kindred spirits who believe chocolate makes anything better. We, however, disagree on the palatableness of Cheez-its. Fortunately, he has a gramma who is sympathizes with his zeal for the bright orange cracker, and every birthday gifts him a box to eat with no governance from me.
Happy Birthday, Nolan. I hope you enjoyed the cake slightly better than the fake cheese-flavored cracker squares.
- 1 cup powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- pinch cream of tarter
- 2 cups whipping cream, well chilled
- Sift together powder sugar, unsweetened cocoa, and cream of tarter into a large bowl. Stir in milk until well incorporated. Cover bowl and refrigerate for at least one hour, or until well chilled.
Using an electric or stand mixer, gradually beat whipping cream into chocolate mixture. Continue mixing on high until stiff peaks form.