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Recipe compliments of www.ITISAKEEPER.com
Chocolate Whip Cream Frosting
Chocolate whipped cream frosting is light and airy, yet stable. It's packed full of creamy chocolate flavor, this is one of those recipes you'll make again and again.
Ingredients
- 1 cup Butter, softened at room temperature
- 4-5 cups Powdered icing sugar
- ½ cup Cocoa powder, or more as desired
- 2-3 Tablespoons Heavy whipping cream, or more as desired
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt, optional
- Chocolate sprinkles, if desired
Instructions
- Beat together the butter, powdered icing sugar and cocoa powder for 2 minutes until well combined.
- Add the heavy whipping cream, vanilla extract and salt. Beat until buttercream frosting has a thick, smooth texture that holds still peaks.
- Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.
- Scoop the frosting into a piping bag fitted with a large star tip. Pipe the frosting onto cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
Christina's Notes
- Flavor Boost: Add an extra splash of vanilla extract or a pinch of espresso powder to enhance the chocolate flavor.
- Use Immediately or Chill: Use the frosting right away, or refrigerate until you're ready to use. Rewhip briefly if it deflates slightly after chilling.
- Pipe with Care: This frosting is soft and fluffy, so use large piping tips for the best results. Avoid small, intricate tips that can clog.
- Great for Light Cakes: It pairs beautifully with sponge cakes, angel food cake, and cupcakes—anything that benefits from a light and airy finish.