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Cocoa Whipped Cream Frosting Recipe
|Unflavored gelatin||1⁄2 Teaspoon|
|Cold water||2 Teaspoon|
|Sifted sugar||1⁄3 Cup (5.33 tbs) (Firmly Packed)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs), chilled|
|Vanilla||2 Drop (Few Drops Required)|
Serving size: Complete recipe
Calories 1179 Calories from Fat 872
% Daily Value*
Total Fat 100 g153.5%
Saturated Fat 61.7 g308.7%
Trans Fat 0 g
Cholesterol 328.8 mg
Sodium 234.6 mg9.8%
Total Carbohydrates 93 g31%
Dietary Fiber 26.6 g106.2%
Sugars 40.3 g
Protein 23 g45.5%
Vitamin A 70.6% Vitamin C 2.4%
Calcium 26% Iron 62.2%
*Based on a 2000 Calorie diet
If cake is to be frosted and served immediately, the gelatin is not needed.
When using gelatin, soften first in the cold water for 5 minutes.
Melt over hot water.
Sift sugar, cocoa and salt together.
Whip cream until just stiff.
Add cocoa mixture gradually, then vanilla and gelatin mixture (if used) and beat until stiff enough to stand in peaks.
Pile lightly on cake immediately.
Enough for an 8 x 12-inch cake, or two 8-inch layers.