Best Chocolate Whipped Cream Frosting Recipes

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.

MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

FOOD PROCESSOR CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.
• To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• In a small saucepan, combine heavy cream and chocolate and heat over medium heat until chocolate has melted. Remove from heat and refrigerate until well chilled, at least 6 hours, preferably overnight.
• Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.

THROWDOWN'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN-CAJETA FROSTING, CHOCOLATE GANACHE AND COCONUT WHIPPED CREAM

Steps:

• For the cajeta filling/frosting:
• Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
• Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
• Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
• For the ganache:
• Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
• For the chocolate cake:
• Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
• Whisk together the flour, baking powder, baking soda and salt in a large bowl.
• Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined.
• Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
• For the coconut whipped cream:
• Combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

CHOCOLATE-HAZELNUT FILLING AND WHIPPED-CREAM FROSTING

Steps:

• Place 2 tablespoons cold water in a small saucepan; sprinkle with gelatin, and set aside to soften, about 5 minutes.
• Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
• Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
• In a large bowl, using an electric mixer, beat remaining 2 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
• Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting.

COFFEE-CHOCOLATE ICE CREAM CAKE WITH NUTS AND ESPRESSO WHIPPED CREAM FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Sprinkle 1/2 cup of the nuts on top. Scoop the chocolate ice cream onto the nut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Scoop the coffee ice cream over the chocolate ice cream, spreading with the offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Put the heavy cream, espresso, confectioners' sugar and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the remaining 1/4 cup nuts and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

WHITE CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• For best results, use a stainless steel bowl and place in the freezer for a minimum of one hour before making the frosting.
• While the bowl is in the freezer, sift together the pudding mix and powdered sugar so that it is well combined.
• Add the whipping cream to the cold bowl.
• Using a mixer, whip for a few minutes until peaks form.
• Add the powdered sugar / pudding mixture a little bit at a time.
• If you are adding color, you can add this now, it is best to use gel coloring.
• Mix frosting until it is thick and it is the consistency to pipe with.
• If it gets too thick add a little bit of milk (1 teaspoon at a time.).
• Be careful to not over mix as the whipping cream will start to separate.
• Happy frosting!

CHOCOLATE BOURBON CAKE WITH CARAMEL WHIPPED CREAM FROSTING

Steps:

• for frosting: Stir sugar and water in heavy large saucepan over medium-low heat until sugar disolves. Increase heat to high and boil without stirring until syrup turns a deep amber color, occasionally brushing down sides of pot with wet pastry brush (about 12 minutes). Add 2 c. whipping cream (mixture will bubble up). Reduce heat to medium. Add remaining 2 c. cream and stir until all caramel bits are melted and mixture is smooth, about 4 minutes. Pour into large bowl and refrigerate overnight (can be made 2 days ahead). for cake: Preheat oven to 350. Butter two 9-inch cake pans with 2-inch high sides. Add parchement paper to bottoms and butter them. Dust with cocoa. -Melt unsweetened chocolate chips slowly on low power in microwave. Set aside to cool. -Sift cake flour, unsweetened cocoa powder, baking soda and salt into medium bowl. -Beat unsalted butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended. Add eggs one at a time, beating well after each addition. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Mix in melted chocolate and vanilla. Mix in 1 c. boiling water and blend well. Divide between cake pans. Bake about 35 minutes, or until tester comes out clean. Cool in pans 10 minutes. Turn out onto rack and cool completely. Wrap tightly in plastic wrap and refrigerate overnight (can be made 2 days ahead). Beat frosting to stiff peaks. Add 1 Tbsp. bourbon. Cut each cake layer in half horizontally, creating 4 layers. Place one layer on cake plate. Brush with 2 Tbsp. bourbon and then frost. Repeat process with remaining layers and then frost outside. Can be prepared 8 hours ahead. Refrigerate.

HEATH BAR ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
• Whip the cream until it forms peaks that stand up.
• FOLD in the hot fudge topping, and cracked Heath Bars.
• Frost the Angel Food Cake with the above topping, including the inner circle.
• Refrigerate several hours to let it set.
• Enjoy!

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Melt together chocolate, butter and the 1/3 cup heavy cream in top of double boiler over hot, not boiling water; stir until smooth. Cool completely.
• Beat together the remaining 1 1/4 cups heavy cream, confectioners' sugar and vanilla in medium bowl just until soft peaks begin to form. Do not overbeat or frosting will become grainy.
• Fold one-third of the whipped cream into the chocolate mixture just until combined.
• Fold the chocolate mixture into the remaining whipped cream just until combined.
• Makes about 3 cups. Enough to fill and frost 9-inch three-layer cake.

CARAMEL WHITE CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• You can caramelize the milk any way you like.
• There are several recipes on this site.
• I cook the un-opened can of Eagle Brand Milk in my deep slow cooker filled with water almost to the top.
• Cook on high setting 3-4 hours.
• Mine cooks hot and was done in 3 hours.
• LET COOL COMPLETELY!
• In a small microwaveable bowl melt the White Chocolate Chips.
• Mix the caramel into the melted White Chocolate, add salt.
• Whip the cream in a large chilled bowl with chilled beater until very thick.
• Don't allow it to Break.
• Stir in Vanilla.
• Add a 1/4 of the whipped cream to the caramel/chocolate mixture to lighten.
• Add this mixture back to the whipped cream and whip till well blended and thick enough to spread.
• Fill and frost layer cake.
• I am sure this would be good on almost any cake variety.

VANILLA-CHOCOLATE ICE CREAM CAKE WITH RASPBERRIES AND ESPRESSO WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the ladyfingers. Toss the berries with the granulated sugar and Kahlua in a medium bowl, and then layer them on top of the cookies.
• Scoop the chocolate and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE WHIPPED CREAM FROSTING OR TOPPING

Steps:

• Mix all the ingredients in a bowl and blend with a fork.
• Set in the refrigerator for two hours.
• Whip and frost the cake.

DARK CHOCOLATE CAKE WITH WHIPPED CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325 degrees (350 degrees if not using non-stick or glass pans).
• Coat the bottom of two round cake pans with parchment paper, nonstick spray or butter.
• Combine cake mix, eggs, egg yolks, sour cream, cocoa and water in a large bowl and mix for 1 minute; add melted butter and mix for an additional minute.
• Divide the batter between the two prepared pans, and bake approximately 30 minutes.
• Test for doneness, then flip cakes onto a cooling rack and allow to cool completely.
• When cakes are cool, combine the frosting, cream cheese and vanilla in a large bowl; whip on high for 4 minutes, until almost doubled in volume.
• Frost cakes; top with chocolate curls or grated chocolate if desired.
• Refrigerate for at least one hour, if possible, before serving; store covered cake in refrigerator.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.