Easy Chocolate Whipped Cream Frosting (Stabilized)

Chocolate whipped cream frosting recipe is light and fluffy, yet sturdy and stabilized enough to pipe on cupcakes or cakes. Rich, airy whipped cream with cocoa powder pairs perfectly with any flavor of cake, such as angel food, white, chocolate, or banana cake.

Prep Time 1

Cook Time 5

Total Time 1 5

Servings

Author Melissa Erdelac

Ingredients

1 cup powdered sugar
½ cup unsweetened cocoa powder
pinch cream of tartar
¼ cup milk
2 cups heavy cream well chilled

Instructions

Sift together the powdered sugar, unsweetened cocoa, and cream of tartar into a large bowl. Stir in the milk until well incorporated. The mixture will be very thick. Cover the bowl and refrigerate for 30 minutes, or until well chilled.
1 cup powdered sugar, ½ cup unsweetened cocoa powder, pinch cream of tartar, ¼ cup milk
Using an electric or stand mixer with whisk attachment, gradually beat the heavy cream into chocolate mixture, scraping down bowl to make sure all the chocolate is mixed in. Continue mixing on high until stiff peaks form.
2 cups heavy cream
Spread or pipe onto a 2 layer cake or 24 cupcakes. Makes 5 cups. Refrigerate leftovers.

Nutrition