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+ servings

Cocoa Whipped Cream

photo by Lynne Calamia
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.
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 cups

Software

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

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.