I was asked to make a chocolate cake with whipped chocolate icing. And this is what I came up with, it has an awesome chocolate ice cream flavor.
- 12 oz Kraft coolwhip extra creamy
- 1/4-1/2 cup hershey cocoa (unsweet)
- 2/3-1 cup powdered sugar
- 1 tsp vanilla
- whole milk
- Whip all ingredients untill well mixed and creamy. May add milk to make desire consistency.
How much milk?
you can add as much milk as you need to, depending on the consistency you need.
Does this hold up well or should the cake be refirgerated after frosting? sounds dekicious
I had the left over icing sit on my counter over night and it held up really well.
Do you think it's okay to be used under fondant?
I whip the ganache and it tastes like mousse. Holds well and it's simple but not fast as you have to wait until it cools.
sugapiecakes, i have not tried using this under fondant but i really don't see why it wouldn't work. let us know if you try it and how it turned out.
Does it get stiff enough for decorating? or for a thick filling?
Does/would this recipe taste good without the cocoa? I need a simple recipe for non-chocolate whipped cream icing
My family likes this recipe. It tastes like mousse and can be made as chocolate-y as you want. I mainly use it for fillings.
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