Recipe: Whipped Cream Frosting with Chocolate and Raspberry Variations for Jan

Whipped Cream Frosting
This is a great foolproof recipe for whipped cream. Cocoa can be added to make chocolate whipped cream or raspberry puree can be added for a wonderful fruit flavored whipped cream.

Whipped Cream:
1 cup (236 ml) heavy whipping cream
1 tablespoon (14 grams) granulated white sugar

In a large mixing bowl place the whipping cream and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

Chocolate Whipped Cream:
To the above add:

1 1/2 tablespoons cocoa powder (I use dutch-processed)
plus an additional 1 1/2 tablespoons (20 grams) granulated white sugar

For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.

Raspberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (118 ml) lightly sweetened raspberry pur e , at room temperature

For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry pur e, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar if required. Makes about 2 cups of whipped cream frosting.