Chocolate Whipped Cream Icing

Obviously, this needs to be refrigerated after it’s made. The cake should stay stable for about two days in the fridge after it’s been iced; beyond that point, the icing will start to separate and sink into the cake, getting it soggy. So plan accordingly; make refrigerator space for the cake, and if you don’t finish it in about a day and a half, well, this would be a good time to make a new friend and invite him or her over to eat some cake.

From a box sold in Canby, Oregon.

Chocolate Whipped Cream Icing

1 c. sugar
1/4 c. cocoa
1/8 tsp. salt
1/2 tsp. vanilla

Blend in 1-1/2 cups whipping cream. chill for 1 hour, then beat.


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