Zutaten für Chocolate Whipped Cream Icing
- Powdered Sugar
- Unsweetened Cocoa Powder
- 1/2 cup whole milk
- 1/8 teaspoon cream of tartar (plus 1 teaspoon)
- Heavy Cream
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Zubereitung von Chocolate Whipped Cream Icing
- In a medium bowl, whisk together 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/2 cup whole milk, and 1/8 teaspoon cream of tartar until completely smooth and no lumps remain.
- Cover the bowl and refrigerate for at least 1 hour, or until thoroughly chilled. This is crucial for achieving stiff peaks.
- Once chilled, use an electric mixer to beat the chocolate mixture on medium speed. Gradually add 2 cups heavy cream while beating continuously. Add 1 teaspoon of cream of tartar and continue beating until stiff peaks form (about 3-5 minutes).
- Frost your favorite cake (angel food cake recommended!) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
95g
Fat
114g
Carbs
10g