Flourless Chocolate Cake – Day Two – Chocolate Whipped Cream Frosting
So, based on Monday’s post and the comments that I got about Gluten-Free versus Naturally Gluten-Free, it looks like I’ll be sharing my “Naturally” Gluten-Free recipes.
It seems as if most people agree that it’s become a marketing gimmick to add a gluten-free label to a packaged product and sell it for a dollar more.
And, most of you agree that it’s downright deceitful for a company to use gluten in a product that would otherwise be made without it. For example, Gluten is added to soups and sauces as a thicken agent. It can be found is pasta sauce, yogurt, ketchup and BBQ sauce. It’s also used in a lot of processed meats such as hot dogs, lunch meat, and sausage. Even your beloved chocolate can contain gluten if it contains any Malted ingredients. (source)
Honestly, I had no idea it was in so many places. When in doubt, check the label!
I hope that my recipes don’t cause anyone any problems. Making recipes from scratch should resolve most, if not all, worries about gluten contamination in your kitchen.
Today, I have a whipped cream frosting that has some cocoa powder added it as well as some gelatin to stabilize it.
Gelatin you say?
The gelatin added is minimal. You won’t notice any change in the texture, but it will help to hold the shape of the frosting.
This whipped cream can be pipped to make pretty roses on a cake, to make a petal design on a cake, or just to help prevent it from sliding off too quickly.
Prep time:
Total time:
Serves: 2 cups
- Recipe from Pint Sized Baker
- 1 Cup Heavy Cream
- 2 Tablespoons 100% Cocoa Powder
- 3 Tablespoons sugar (depending how sweet you want it)
- 2 Tablespoons water
- 1 teaspoon pain gelatin
- Place cold water into a small bowl. Sprinkle gelatin over and allow it to sit for 5 minutes to soften. Place into microwave for 10 seconds. Gelatin should be melted.
- In your mixer, whip cream with a whisk attachment. When soft peaks start to form, add in cocoa and sugar. As stiff peaks form, add in melted gelatin. Whip until completely blended.
- Frost cake or cupcakes, use on a pie or anywhere else whipped cream can be used.
- For storing overnight, place into a sealable container and place in the fridge. Give it a slight stir before frosting your cake, being careful not to deflate the cream.
I love this frosting! I must try gelatin!
Give it a go. Basic Whipped cream frosting is great for strawberry shortcake recipes.
Thank you so much for this recipe! I was in unexpected need of a recipe for chocolate whipped cream that would stand up to being outside (for a short time!) for my twins’ birthday party this Saturday- now I have it! You’ve saved the day
You are very welcome. I’ve made it with and without the cocoa. It holds its shape a bit better in the heat. Please feel free to share a photo on my FB page. I’d love to see how it turns out!