• Chocolate Whipped Cream in the Food Processor

    filling

    This recipe is absolutely brilliant.  Making whipped cream in a food processor is just as easy, if not easier, than with an electric mixer.  However, whipping cream with this method makes the end result much less fluffy, more sturdy, dense, and an absolutely perfectly light filling for a cake that won’t end up drooling out the sides when placing on the top layer.  I wish I had a nicer picture for you, but above is a picture of the whipped cream for a robot cake I made for my now five year old.  And even though the cake was a chocolate chiffon covered in white chocolate cream cheese frosting, this whipped cream was the best part!  I put my bowl and blade in the freezer for a few minutes for a nice chill before whipping.

    Recipe from All Recipes

    Ingredients:

    • 1 cup heavy whipping cream

    • 1 teaspoon vanilla extract

    • 2 1/2 tablespoons white sugar

    • 2 1/2 tablespoons unsweetened cocoa powder

    Directions:

    1. 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.
    2. 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.
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