Cocoa Whipped Cream Frosting Recipe
Ingredients
| Unflavored gelatin | 1/2 Teaspoon | |
| Cold water | 2 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs), firmly packed | |
| Cocoa | 1/3 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Heavy cream | 1 Cup (16 tbs), chilled | |
| Few drops vanilla | ||
Directions
If gelatin is used, the frosted cake may be kept in refrigerator for several hours before serving.
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.
Cool slightly.
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.
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.
Cool slightly.
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.
Chef
