Whipped Cream Chocolate Frosting Recipe

Whipped Cream Chocolate Frosting Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1 1/2 cup: Heavy whipping cream, cold
1/4 cup: Sugar,
2 tbsp: Cocoa,
1/2 tsp: Vanilla extract,

Directions:
From: Molly Rood

Date: Sun, 7 Jul 1996 17:19:26 -0400
Recipe By: Mom Jones

Mix (do not whip) all ingredients in a bowl. Set in the refrigerator to
chill for at least 2 hours. Then beat until mixture is so thick it holds
its shape and will stand in peaks. This makes enough frosting for top,
sides and between layers of 3 layer cake, even when you use a generous
hand. Note: Pop cake in refrigerator after frosting to allow to set. Store
cake in refrigerator so frosting will not spoil.

NOTES : I found this recipes to be enough to frost a 3 layer cake, but only
a thin coating. As this is a decadant recipe, I double it and frost the
cake with about 1/4 to 1/2 inch of frosting between layers.... you still
have enough to frost top and sides with about a 1/4 inch layer. It looks
very professional this way and I always get rave reviews at work when Ive
brought in a dark chocolate cake with this frosting.

EAT-L Digest 6 July 96

From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.


Source from luhu.jp

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