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Chocolate Whipped Cream Frosting


This recipe is used with our Hot Milk Cake.

  • Yield: Makes 6 cups


  • 4 cups heavy cream
  • 8 ounces finely chopped semisweet chocolate


  1. In a small saucepan, combine heavy cream and chocolate and heat over medium heat until chocolate has melted. Remove from heat and refrigerate until well chilled, at least 6 hours, preferably overnight.

  2. Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.

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