Food Processor Chocolate Whipped Cream Frosting Recipes

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
• Mix well.
• Spread over the cake or cupcakes.
• Store in the refrigerator.

FOOD PROCESSOR CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.
• To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Melt together chocolate, butter and the 1/3 cup heavy cream in top of double boiler over hot, not boiling water; stir until smooth. Cool completely.
• Beat together the remaining 1 1/4 cups heavy cream, confectioners' sugar and vanilla in medium bowl just until soft peaks begin to form. Do not overbeat or frosting will become grainy.
• Fold one-third of the whipped cream into the chocolate mixture just until combined.
• Fold the chocolate mixture into the remaining whipped cream just until combined.
• Makes about 3 cups. Enough to fill and frost 9-inch three-layer cake.