Ingredients

  • 2 cups (500 ml) cold whipping cream
  • ½ cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 1 tsp vanilla essence
  • 2 tbsp melted dark chocolate (optional)

Method

  1. Chill the whipping cream and mixing bowl for 15 minutes.
  2. Sift cocoa powder and powdered sugar together.
  3. Pour cold cream into the bowl.
  4. Add the sugar, cocoa powder and vanilla.
  5. Whip on medium speed until soft peaks form.
  6. Add melted, cooled chocolate if desired.
  7. Continue whipping until stiff peaks form and the frosting becomes thick and fluffy.
  8. Stop immediately to avoid over-whipping.

Tips

  • Use cream with at least 30–35% fat.
  • Make sure the cream is very cold.
  • Don’t overbeat, or it may turn grainy.
  • Refrigerate for 30 minutes before decorating.