Recipe by SavvyTech
"Typical frostings are too sweet for my taste. Instead, I prefer a whipped cream frosting and adding cocoa powder makes it even better! This will add an extra special topping to any dessert. Simple and delicious!"
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heavy whipping cream
2 1/2 tablespoons
2 1/2 tablespoons
unsweetened cocoa powder
I used powdered sugar for a creamier version and a double recipe frosted my layer cake. So so good. I also don't like overly sweet frostings. On a dense chocolate cake it was awesome. And if you don't have a food processor buy one. It made this soooo easy. I dumped the ingredients in, turned it on and just frosted the cake for a very quick and easy frosting. Did I mention I love this recipe? Yum. Oh and I just used my blade attachment.
I was looking for a frosting for a very rich chocolate cake with a very rich filling. I wanted a frosting that was not too heavy or too sweet. This was perfect! It was so easy to make and tasted great. Everyone raved about the entire cake.
I don't have a whipping attachment for my food processor, so I made it with my mixer and it was still very easy.
I followed the recipe exactly. Don't change a thing!
This is a GREAT change! We're from the U.S.A. but my husband is teaching at a university in China and the students love to try western food. The girls LOVE sweet, but most of the boys do not. Getting ready to frost a birthday cake for one of the boys, I was looking for a new recipe and by mistake clicked twice on the "sort by rating" and the description "too sweet for me" caught my eye. Everyone, even the girls, loved it! My husband really liked it! Since I do not have a food processor, I just whipped it with the mixer. Thanks for a nummy alternative to rich frosting!
We thought this was incredible. Has an almost chocolate ice-cream flavor to it with the fluffy cream and the cocoa. We assumed this needed to be refrigerated (recipe may have said it, don't remember), but that added to the "ice cream cake" sort of feel. First chocolate cake we were all fighting to polish off in a long time! Thanks for the simple, wonderful recipe.
I used this on Italian Love Cake (also found on this site) instead of the cool whip and pudding frosting...I try to avoid one molecule away from plastic, non-dairy whipped topping at all costs. It was perfect with that cake! This frosting is also excellent on angel food cake! I add a packet of whipped cream stabilizer. The cream never gets "weepy" so my cake never gets soggy, even a few days later.
I've always been a fan of sugary frosting, but wow! this stuff rocks! I made this in the Magic Bullet blender and it turned out perfectly. I was able to frost an entire birthday cake and then eat some on its own! Will definately make this a staple of my cake making.
I made this frosting in an electric mixer. It is great. I used it to ice the white layer cake I found on this site. It was such a great combination of flavor. This icing is some of the best I have ever had. I would highly recommend it! I had to mix up some more icing for the layer cake because I needed a lot more icing than I realized this recipe prepared.
CURL YOUR TOES, FINGERS AND CROSS YOUR EYES GOOD! N'uff said? LOL....but really, I made a "stabilized" version of this which only adds gelatin so the whipped cream won't fall apart but other then that followed to the letter and WOWZER-DOWZER it's yummy! I bake smaller cakes and freeze them for later use since we are only 2 people here and this went on a freezer cake for dessert tonight! THANK A GA-ZALLION times for sharing this puppy.
* Percent Daily Values are based on a 2,000 calorie diet.
Food Processor Chocolate Whipped Cream Frosting
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 51
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