Cocoa Whipped Cream
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 cups
My homemade hot cocoa mix does double-duty as a chocolate flavor agent in this light whipped cream frosting. Although this chocolate frosting isn't anywhere close to being as rich as, say, buttercream, it has a fresh flavor that won't overpower the cake. Just remember to store any cake it sits atop in the chill chest. This recipe first appeared in Season 6 of Good Eats.Photo by Lynne Calamia
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Hot Cocoa Mix
- 2 cups confectioners' sugar
- 1 cup unsweetened cocoa powder, preferably Dutch-process
- 2 1/2 cups nonfat dry milk powder
- 1 teaspoon salt
- 2 teaspoons cornstarch
Cocoa Whipped Cream
- 2 tablespoons water
- 1 teaspoon unflavored powdered gelatin
- 2 cups heavy cream
- 1/2 cup Hot Cocoa Mix
- 1 teaspoon vanilla extract
Specialized Hardware
Digital kitchen scale
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 cups
Procedure
Hot Cocoa Mix
- Combine all of the ingredients in a large airtight container. Secure the lid and shake vigorously to combine. Keeps indefinitely in the pantry.
Cocoa Whipped Cream
- Put a stand mixer bowl and its whisk attachment (or, if you’re using a hand mixer, a large stainless-steel bowl and a whisk) in the freezer to chill for about 10 minutes.
- While the bowl and whisk are chilling, stir the water and the gelatin together in a metal measuring cup or a very small saucepan and set aside for 5 minutes. Then, dissolve the gelatin over low heat, about 2 minutes. Remove from the heat.
- Retrieve the mixing bowl from the chill and pour in the cream, cocoa mix, and vanilla. Mix on low speed until thoroughly mixed, about 2 minutes.
- With the mixer running, drizzle in the dissolved gelatin solution, boost the speed to high, and whip until medium peaks develop, 1 to 2 minutes. Frost cake as desired.
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