Whipped Chocolate Frosting Recipes

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.

Steps:

• In a medium microwave-safe bowl, place chocolate pieces and whipping cream.
• Microwave on high for 1 1/2 to 2 minutes, until chocolate is melted and mixture is smooth when stirred.
• Refrigerate until thoroughly chilled.
• In a large mixer bowl, beat the powdered sugar, butter and vanilla unil thoroughly blended.
• Gradually add chocolate mixture, beating until stiff.
• Use immediately or cover and keep refrigerated.

Steps:

• Sift icing sugar and cocoa into a bowl.
• Add whipping cream and stir to mix.
• With beater whip as for whipping cream.
• This amount will very generously cover a large Angel cake or any other large cake.

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.