My favorite frosting varieties for cakes are the ones made with whipped topping. Light and airy. I make butter cream all the time for cake decorating, but truth be told, I don’t care for eating it. I can, however, eat a whole container of this delicious chocolate cream!
2-Ingredient Chocolate Cream
It is only made with 2 ingredients and comes together so quickly. I use it for all sorts of desserts. Filling for my cream puffs, dip for strawberries, layered desserts, and icing cakes. If you are looking for a super sweet cream, this isn’t it. The chocolate gives it a bit of a dark chocolate hint that can be as faint or strong as you want.
To make this chocolate cream you will need:
8 oz. container of whipped topping (Cool Whip, or any other variety)
1/4 c. cocoa powder
Sift your cocoa powder. This is very important to avoid lumps. Gently fold into whipped topping. Start with 1/4 c. of powder and taste. I think that is plenty, but if you want a stronger chocolate flavor add more 1 T. at a time.
We brought this delicious cake over to a friend’s house and it was a hit! Here is the aftermath of the cake shown above. A delicious chocolate yellow layered cake, frosted with chocolate cream.
It is also an absolutely delicious filling for my homemade cream puffs. I made some with whipped topping and some with chocolate cream. Homemade cream puffs are actually easier to make than you might think! I avoided them for years because they seemed to intimidating, but they aren’t! Fill them with chocolate cream or whipped cream. So yummy!
I also like to just eat it with a spoon. What other desserts can you come up with for this cream?