For some people, a classic chocolate buttercream is always and forever the cake filling of choice. It's so rich, so smooth, so good. [Insert dreamy smile here.]
But sometimes, you want a filling that's lighter and less sugary than buttercream but just as luxurious. And that's when you want whipped chocolate cream!
The recipe below is ridiculously easy and totally scrumptious. Whether you're spreading it on a cake or licking it off a spoon, you'll be glad it's in your life.
Whipped Chocolate Cream
- 600 ml heavy cream (also known as double cream or whipping cream)
- 3 tablespoons cocoa powder
- 2 tablespoons confectioners' sugar
1. Whip it
Place all the ingredients in the bowl of a stand mixer fitted with a whisk attachment. You could also whip the cream with a hand-held mixer or (if you're willing to work hard!) by hand.
Whip until the cream is thick but also soft and billowy (above). The cocoa powder speeds this process, so don't get distracted or you might end up with over-whipped cream that is curdled and grainy (below).
Over-whipped cream still tastes amazing but it's tough to use as frosting. To return it to its former glory, mix in 2 to 3 tablespoons of heavy cream or whole milk and stir slowly by hand. After a few strokes, you should be good.
2. Chill it
Transfer the whipped chocolate cream to a clean bowl and place in the fridge, uncovered. Chill for around 30 minutes. The color may darken a little, so don't freak out when you take it out of the fridge.
3. Spread it
After 30 minutes, you've got the perfect filling for cakes, cupcakes or other pastries. Or frost a cake that has a different kind of filling. There's no end of deliciousness.
A word to the wise: Don't use whipped-cream filling as a crumb coat underneath fondant.
One more thing: Cream spoils quickly in the heat, so refrigerate anything you make, especially in warm weather.
Aren't you glad you ventured beyond buttercream?