Chocolate Whipped Cream

This is a wonderfully easy and yummy frosting. The only bummer is that the cake must be refridgerated.

Chocolate Whipped Cream


  • 1/2 c. granulated sugar
  • 1/4 c. cocoa
  • 1 c. heavy whipping cream


  1. Stir together the sugar and cocoa.
  2. Add the cream and stir to combine.
  3. Put in the fridge for 30 minutes to allow the sugar and cocoa to dissolve.
  4. Beat with a mixer on high until stiff peaks form.
  5. 2 batches of this recipe (4 cups) fills, frosts, and simply decorates an 8-inch layered cake.


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