I wanted to add some basic recipes on here that I have put to the test. There are a lot of basic items people buy ready-made that can be easily made at home without all the preservatives. This is one of them.
- 1 Cup Whipping Cream
- 1/2 TSP vanilla extract
- 1 TBSP white sugar
- 1-1/2 TBSPs cocoa powder
- 1-1/2 TBSPs white sugar.
- add 1/2 cup lightly sweetened strawberry puree.
The first step in making whipped cream frosting is to put your metal bowl and your beaters in the freezer. I usually leave mine in overnight. If overnight is not possible, leave your utensils in the freezer at least 1 hour. This keeps your cream cold while you are whipping it. Make sure your bowl is very clean.
Once your bowl and whisks/beaters are frozen, take them out of the freezer then put your cream, sugar, and vanilla into the bowl. Some advice will say that sugar inhibits the whipping process, but it’s your choice. You can put the sugar in after it’s whipped or before it’s whipped. I really haven’t had any problem either way. I usually use powdered sugar instead of regular granulated sugar though, but again you can use either one. Stir to combine the ingredients.
Beat the mixture until it forms peaks. Frost cake quickly and then place in the refrigerator.
Mix all your ingredients together first. It can be in a bowl or measuring cup it doesn’t matter. It helps to sift your cocoa powder. Then place everything in the fridge. It needs time to meld together. I would suggest overnight. Then whip like the plain frosting.
Whip the cream and sugar first, then put the strawberry puree into it and whip just a little bit longer to get it all combined.