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Chocolate Whipped Cream Frosting

This recipe is used with our Hot Milk Cake.

  • yield: Makes 3 cups

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Ingredients

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

Directions

  1. Step 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.

  2. Step 2

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

Source
The Martha Stewart Show, February Winter 2007

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Reviews (7)

  • 2 Oct, 2011

    I boiled some water than put another smaller pot in the water with the chocolate and heavy cream. After it was done and put in the fridge for 2 hours it was really runny.
    I also didn't have a great taste. I added some powered suger to it and whipped it with a blender for five minutes. It is perfect now. Everybody loved it.

  • 21 Feb, 2011

    I've tried this recipe several times and have not had a problem with it being runny. You REALLY have to chill the chocolate concoction. At least 6 hours. Also a tip, throw your mixer bowl and whip attachment into the fridge to chill too. It really helps!

  • 19 Feb, 2011

    try melting the chocolate in a bowl over boiling water and letting it cool ,then add the heavy cream cold and use paddle blade to whip

  • 15 Jan, 2011

    My daughter followed this recipe to a 't' and she could not get it to thicken when she whipped it after chilling it for about 2 hours. It was very runny and it soaked into the cake and caused the cake to become very hard. Is it possible something was left out of this recipe? It sounds great, but did not work out.

  • 30 Dec, 2010

    my choc cream mixture was well chilled but i cannot get it whipped up. its still watery. pls advise. thanks.

  • 11 Feb, 2009

    I'm assuming you just add food coloring...

  • 6 Feb, 2009

    How did you make your chocolate whipped cream pink?