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.
HOW TO MAKE CHOCOLATE WHIPPED CREAM FROSTING
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 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 30 minutes, or until well chilled.
-
Using an electric or stand mixer, gradually beat whipping cream into chocolate mixtures, scraping down bowl to make sure all chocolate is mixed in. Continue mixing on high until very stiff peaks form. Makes 5 cups.
WELCOME TO MAMAGOURMAND!
Kit says
How long will a frosted whip cream cake hold up in the refrigerator? Is there a secret to firming it up?
Melissa says
Hi Kit, This whip cream is pretty stable and I’ve never had a problem with it’s longevity in the fridge. I’ve stored it for few days and by then cake’s usually gone! It also freezes well on a cake. If you want to pipe it or want it even more firm, you can add a couple tablespoons of instant pudding mix when you add the powdered sugar. Enjoy!
Anonymous says
Thank you for the quick and helpful response!
Chris Campbell Lane says
Easy recipe to throw together with a terrific taste and consistency ! We use cool whip and just added more to give it less of a chocolate case…
Melissa says
Thanks for writing! I haven’t tried the cool whip before. Good tip!
Amber says
Looks v yummy! Would love to try!
what would the time frame be for storage ?
( refrigerator or can this freezes for later use)?
Melissa says
Hi Amber,
I’ve frozen this frosting on a cake, but I’m sure you can freeze it by itself too just fine. When I’ve made cakes with this frosting on it it stands up fine in the fridge for a couple days. Never tested out longer than that because the cake is gone by then!
Anonymous says
Thanks!
Can the leftover/ unused whipped cream frosting be stored for a few days in air tight containers?
Approximately for how many days?
Melissa says
Definitely. I would say 2-3 days in the fridge. Sometimes if I have a lot of leftover frosting I freeze it in ziplock freezer bag. When I’m ready it use it I just peel it out of the bag, and thaw in a bowl in the fridge for whip cream frosting or on counter for buttercream.
Robyn Smith says
Would this hold up to use for piping on a Birthday cake? It sounds yummy.
Melissa says
Yes, I have piped whipped cream frosting before. You’d have to use a larger tip and buttercream would be a better choice for more detailed designs, but whipped cream frosting does look very pretty piped. 🙂