Ghirardelli Whipped Cream Frosting
Recipe: Ghirardelli Whipped Cream Frosting
2/3 cup Ghirardelli cocoa powder
2 cups of powdered sugar
4 cups whipping cream
Put ingredients in mixer bowl and chill for 2 hours before whipping. Then whip with mixer on high until semi-stiff. Spread on cake. Swirl frosting with the back of a spoon to make the dip and swoosh like cakes in the windows of the Austrian bakeries. Refrigerate your frosted cake and take out 1 or 2 hours ahead of serving. Keep leftovers in the refrigerator.
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