Stabilized Chocolate Whipped Cream Frosting
Learn to make the creamiest and smoothest chocolate whipped cream frosting!
Servings: 2.5 cups
Calories: 729kcal
Ingredients
Chocolate Whipped Cream
- 2 cups heavy cream cold
- 2 tablespoons skimmed milk powder
- ¼ cup powdered sugar
- 3 tablespoons cocoa powder
Instructions
- In a stand mixer fitted with the whisk attachment, or in a large bowl with a handheld mixer, whisk the heavy cream with the skimmed milk powder, powdered sugar and cocoa powder until you have stiff peaks. Be careful not to overmix as it can easily curdle!2 cups heavy cream, 2 tablespoons skimmed milk powder, ¼ cup powdered sugar, 3 tablespoons cocoa powder
- Use the frosting to frost your cupcakes or cake!
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Cocoa Powder: you can use natural cocoa powder or dutch processed cocoa powder for the frosting. You can also use black cocoa powder.
Heavy Cream: you can also use heavy whipping cream.
Skimmed Dried Milk Powder: I've only tested this recipe with nonfat or skimmed dried milk powder. You can also use marshmallow creme!
Storage: Once you've frosted your cake or cupcakes, store in the fridge in an airtight container for up to 2 days.
Nutrition
Calories: 729kcal | Carbohydrates: 24g | Protein: 9g | Fat: 70g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 216mg | Sodium: 85mg | Potassium: 380mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2930IU | Vitamin C: 2mg | Calcium: 209mg | Iron: 1mg
