Chocolate Whipped Cream
For Kevin’s birthday this year, I made the last cake I’ll probably have time to bake for a long time. His side of the family came over for a celebration, and I wanted to make a cake with a lighter feel. I went with my favorite go-to chocolate cake recipe for the cake and added fresh strawberries and bananas in between the cake layers.
And instead of frosting, I went with a chocolate whipped cream after coming across the perfect recipe on The First Year. I also love the look of a naked cake, and tried to do something similar. However, I made the whipped cream a bit stiff so that it would hold up longer out of the fridge and it wasn’t as easy to spread.
When you want a whipped cream that will last longer, you should also freeze the mixing bowl and whisk you’re going to use in advance. With frosting, whipped cream, or any other recipes where texture is important and you’re adding lumpy dry goods to it, I also recommend sifting the ingredients to prevent lumps! Here’s the delicious chocolate whipped cream recipe as adapted from The First Year:
INGREDIENTS:
- 2 cup heavy cream
- 1/4 cup cocoa powder
- 1/2 cup powdered sugar
DIRECTIONS:
- Place a metal mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, and sift the cocoa powder and powdered sugar into the bowl. Beat with an electric mixer for 4-5 minutes, or until stiff peaks form and the whipped cream holds its shape. Don’t over beat!
Sift Into Frozen Bowl - Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.
Happy Birthday, Kevin!
