Chocolate Whipped-Cream Filling and Frosting Recipe
Ingredients
2 cups heavy cream
1 cup sifted confectioners' sugar
1/2 cup sifted unsweetened cocoa
1/8 teaspoon salt
Directions
Combine all ingredients in medium bowl.
Re- frigerate, covered, 30 minutes.
With portable electric mixer at high speed, or rotary beater, beat mixture until stiff.
Refrigerate until ready to use.
Makes enough to fill and frost an angel-food or chiffon cake split crosswise into 3 layers; or to spoon over individual slices of an angel-food or chiffon cake.
Mocha Whipped-Cream Filling and Frosting: Com- bine 2 tablespoons instant coffee with rest of ingre- dients.
Re- frigerate, covered, 30 minutes.
With portable electric mixer at high speed, or rotary beater, beat mixture until stiff.
Refrigerate until ready to use.
Makes enough to fill and frost an angel-food or chiffon cake split crosswise into 3 layers; or to spoon over individual slices of an angel-food or chiffon cake.
Mocha Whipped-Cream Filling and Frosting: Com- bine 2 tablespoons instant coffee with rest of ingre- dients.
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