Chocolate Whipped Cream Frosting


This is a very easy Chocolate Whipped Cream Frosting for Cupcakes. The ratio used is 1:1. I melted 200g of milk chocolate (This one that I've used today is 74% Cocoa content and origin: France) over a double boil (Using Double Boil Method) pot. This process is very quick and takes a few minutes. Then I fold it slightly with my spatula until a smooth chocolate texture and set it aside. In another container, I whisk 200ml of Heavy Cream (The ones I used today is 35% Fat content). This for about 2 minutes, then I added about 2 tsp of icing (confectionary) sugar. When it forms soft peaks, I portioned one-third to fold it into the chocolate gently. Then I proceed to the second and finally the final third. (Do not over mix/ or over-fold the mixture). In a piping bag, I fill up the cream and let it chill in the refrigerator for about an hour. Then I proceed to pipe the frosting with my favorite piping tips. This is the result (see above picture). The chocolate cupcake recipe is here. I must warn you that this is a completely indulging and fluffy cupcake combination and they're absolutely DELICIOUS!

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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