Monday, October 4, 2010
Cocoa Cream Cheese and Whipped Cream Frosting
This is just the most awesome frosting! I've made it several times without the cocoa as the original recipe was printed, but this time I had one gnarlsbad deep-sea angler fish to frost so I tossed 3 Tbs. of unsweetened Valrhona cocoa powder into the mix. I spose I should have taken step by step shots, but all my efforts went into creating the crazy cake that would be receiving the frosting.
You can pipe this quite nicely as I've done in the past, and it's nice and light due to the incorporated whipped cream. Yum, yum, yum! That said, when it came to eating the above cake, I'd already eaten waaaaaay too much frosting to even consider a slice without turning green. ;-)
Cocoa Cream Cheese and Whipped Cream Frosting:
1 1/2 cups well-chilled heavy whipping cream
1 8oz package of softened cream cheese (I used 1/3 less fat Philly)
1 cup granulated sugar (I used evap. cane juice crystals)
1 tsp vanilla
3 Tbs dark unsweetened cocoa powder
Chill the bowl and the beater of your mixer in the freezer till it's good and cold.
Whip the cream to firm peaks and set aside in the fridge.
In the bowl of your mixer, add softened cream cheese, sugar, vanilla, and cocoa powder. Mix on high until smooth and no longer grainy from the sugar.
Retrieve your whipped cream from the fridge and now carefully fold it into the cream cheese mix until blended.
Cover bowl with plastic wrap and return to the fridge until you're ready to use it...trust me and don't even TRY it, or you'll have a lot less for your cake!
Alternately, you can just make this a white frosting by leaving out the cocoa.
I'm pretty sure Daniel (the 6 year old recipient of the cake) is gonna NEED this t-shirt!