Chocolate Whipped Cream Cream Cheese Frosting The Merchant Baker 3 tablespoons unsweetened cocoa powder. 1 1 2 cups heavy whipping cream or heavy cream, cold. 1 8 ounce package cream cheese, cold (i only use philadelphia cream cheese for this recipe) 1 cup granulated white sugar, or 3 4 cup if you prefer it less sweet. 1 8 teaspoon salt. 1 teaspoon vanilla extract. In a large bowl, whip cream with a mixer until it forms stiff peaks. in another bowl, beat cream cheese for about 15 seconds or until creamy. add sugar, salt and vanilla to the cream cheese and whip until fully combined and creamy. it should only take a minute or two to whip up the cream cheese and sugar mixture.
Chocolate Whipped Cream Cream Cheese Frosting The Merchant Baker When the refrigerated mixture is cool, whip butter with an electric mixer until fluffy, about a minute. add salt and vanilla and beat to combine. add the chocolate mixture and beat for another minute or two, until combined and fluffy. finally, add the melted chocolate and whip again until completely combined and fluffy. Step 3: drizzle in cream. now start adding in the cream, a little at a time. keep the mixer at a relatively low speed, and stop often to scrape the bottom and sides of the bowl. this will incorporate any thick cream cheese that’s clinging there, and make sure it gets blended in smoothly so there are no lumps. With the mixer running, slowly pour the heavy cream down the side of the bowl. when all of the heavy cream is added, increase speed to medium high and beat until stiff peaks form. if the frosting is too thick to spread with a spatula, add more cream a bit at a time. refrigerate until ready to use. A handful of simple ingredients and 10 minutes are all you need to make this rich and creamy chocolate whipped cream. perfect for frosting cakes and cupcakes, topping ice cream and straight from the spoon.
Comments are closed.