Chocolate Whipped Cream Frosting

By srumbel

Ingredients

• 2 cups (1 pint) Whipping Cream
• 1 Small Box (3.3 oz.) Chocolate Instant Pudding Mix
• 1/3 cup of Powdered Sugar

Preparation

Step 1

Add whipping cream to a chilled mixing bowl.

Turn mixer to high.

Mix until soft peaks form.

Add powdered sugar.

Mix at high speed.

Just before you get to stiff peaks add chocolate pudding mix.

On slow speed, mix whipping cream and chocolate.

When it starts to come together, stop mixer and scrape down sides.

Check to make sure the pudding hasn't clumped on the bottom.

Fold mixture a couple of times with a spoon.

Turn mixer back on for just a few revolutions.

DO NOT OVERMIX.

How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough The Best Whipped Cream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.