Chocolate Whipped Cream Frosting
This recipe is used with our Hot Milk Cake.
- 2 cups heavy cream
- 4 ounces finely chopped semisweet chocolate
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.
Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.
SourceThe Martha Stewart Show, February Winter 2007