Chocolate Whipped Cream Frosting - stabilized

Whipped cream is something so very easy to make. Of, course you don't need any recipe for whipped cream - it is so simple and beautiful and completely refines pretty much any dessert paired with it! One of the best uses of whipped cream is to frost cakes as you can unbelievably vary it's flavors yet keeping its airy and fluffy texture intact. For example, if you add strawberry puree, you get strawberry flavored whipped cream.. If you add choc ganache, you get chocolate whipped cream... If you add orange juice, you get orange flavored whipped cream and so many more flavors to play with!

But when it comes to frosting cakes with whipped cream, it should first be stabilized so that it holds it's shape for a longer period of time than unstabilized whipped cream and makes it so much more easier to ice the cake. There are many ways that you can adopt to stabilize whipped cream. One of them is to incorporate unflavored gelatin dissolved in cold water into the cream and i'm going to show you how it is done in this post plus i'm going to make it chocolate flavored.

In order to make your whipped cream chocolaty, you usually add choc ganache to get a smooth frosting. But here, i'm going to use melted dark choc since i like my frosting to have a slight chocolate-chip look. This happens as the melted chocolate cools and turns hard when incorporated into the cold whipping cream. However, you can use anything depending on which texture delights your palate most! :)

Ingredients

• 115g sugar
• 315g chilled whipping cream
• 85g dark chocolate (you can add more depending on how chocolaty you want your frosting to be)
• 5g unflavored gelatin
• 25g water

Method

• Sprinkle gelatin over water and let stand for 5 minutes. 

• Melt the dark chocolate in the microwave for about 40 seconds while stirring every 20 seconds to prevent the choc from burning. Let it cool.

• Heat the gelatin mixture in the microwave for about 20 seconds and stir to dissolve the gelatin. Let cool but not so much that it sets.

• Add the sugar to the whipping cream and beat until frothy.

• Then add the cooled gelatin and continue beating to stiff peaks.

• Give a few quick whips with a whisk to ensure all the cream has been evenly whipped.

• Now add the melted and cooled dark choc and fold with a rubber spatula until the choc is well incorporated into the cream. Cover with plastic wrap and store in the refrigerator till you use it.