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All Reviews for Chocolate Whipped Cream Frosting

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Recipe Summary

Yield: Makes 6 cups

Ingredients

Ingredient Checklist

4 cups heavy cream

8 ounces finely chopped semisweet chocolate

Gallery

Recipe Summary

Yield: Makes 6 cups

Recipe Summary

Yield: Makes 6 cups

Recipe Summary

Yield: Makes 6 cups

Yield: Makes 6 cups

Makes 6 cups

Ingredients

Ingredients

  • 4 cups heavy cream
  • 8 ounces finely chopped semisweet chocolate

Directions

In a small saucepan, combine heavy cream and chocolate and heat over medium heat until chocolate has melted. Remove from heat and refrigerate until well chilled, at least 6 hours, preferably overnight.

Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.

Reviews (9)

Add Rating & Review

87 Ratings

5 star values:

                                  24

4 star values:

                                  25

3 star values:

                                  23

2 star values:

                                  9

1 star values:

                                  5

Reviews (9)

Add Rating & Review

87 Ratings

5 star values:

                                  24

4 star values:

                                  25

3 star values:

                                  23

2 star values:

                                  9

1 star values:

                                  5

Add Rating & Review

87 Ratings

5 star values:

                                  24

4 star values:

                                  25

3 star values:

                                  23

2 star values:

                                  9

1 star values:

                                  5

87 Ratings

5 star values:

                                  24

4 star values:

                                  25

3 star values:

                                  23

2 star values:

                                  9

1 star values:

                                  5

87 Ratings

5 star values:

                                  24

4 star values:

                                  25

3 star values:

                                  23

2 star values:

                                  9

1 star values:

                                  5
  • 5 star values:
  • 24
  • 4 star values:
  • 25
  • 3 star values:
  • 23
  • 2 star values:
  • 9
  • 1 star values:
  • 5

Martha Stewart Member

Rating: 4 stars

02/11/2018

                I love this icing... Many years ago, I made one with whipped cream, chocolate and honey... I can no longer remember the ratios.  But this is equally as good.

Martha Stewart Member

Rating: Unrated

04/12/2017

                I'm amazed at the "runny" comments. Chill it to 34 degrees throughout, IT TAKES OVERNIGHT!

Martha Stewart Member

Rating: 5 stars

07/29/2016

                This is my favorite chocolate whip cream.   You can also use it as a mouse desert.  I made the receipe as it said the only difference was I added more chocolate chips and I put the pan in the refrigerator for about 12 hours or more when I was finally ready to put the frosting on the cake I made the next day.  It whipped up quickly and it was thick; however, wasn't taking any chances it could be become watery so I added a teaspoon of corn starch.  Never became watery...Thanks Martha...I LOVE IT!!

Martha Stewart Member

Rating: Unrated

10/02/2011

                I boiled some water than put another smaller pot in the water with the chocolate and heavy cream. After it was done and put in the fridge for 2 hours it was really runny.
                I also didn't have a great taste. I added some powered suger to it and whipped it with a blender for five minutes. It is perfect now. Everybody loved it.

Martha Stewart Member

Rating: Unrated

02/21/2011

                I've tried this recipe several times and have not had a problem with it being runny.  You REALLY have to chill the chocolate concoction.  At least 6 hours.  Also a tip, throw your mixer bowl and whip attachment into the fridge to chill too.  It really helps!

Martha Stewart Member

Rating: Unrated

02/19/2011

                try melting the chocolate in a bowl over boiling water and letting it cool ,then add the heavy cream cold and use paddle blade to whip

Martha Stewart Member

Rating: Unrated

01/15/2011

                My daughter followed this recipe to a 't' and she could not get it to thicken when she whipped it after chilling it for about 2 hours.  It was very runny and it soaked into the cake and caused the cake to become very hard.  Is it possible something was left out of this recipe?  It sounds great, but did not work out.

Martha Stewart Member

Rating: Unrated

12/30/2010

                my choc cream mixture was well chilled but i cannot get it whipped up. its still watery. pls advise. thanks.

Martha Stewart Member

Rating: 4 stars

02/11/2018

                I love this icing... Many years ago, I made one with whipped cream, chocolate and honey... I can no longer remember the ratios.  But this is equally as good.

Rating: 4 stars

Rating: Unrated

04/12/2017

                I'm amazed at the "runny" comments. Chill it to 34 degrees throughout, IT TAKES OVERNIGHT!

Rating: Unrated

Rating: 5 stars

07/29/2016

                This is my favorite chocolate whip cream.   You can also use it as a mouse desert.  I made the receipe as it said the only difference was I added more chocolate chips and I put the pan in the refrigerator for about 12 hours or more when I was finally ready to put the frosting on the cake I made the next day.  It whipped up quickly and it was thick; however, wasn't taking any chances it could be become watery so I added a teaspoon of corn starch.  Never became watery...Thanks Martha...I LOVE IT!!

Rating: 5 stars

Rating: Unrated

10/02/2011

                I boiled some water than put another smaller pot in the water with the chocolate and heavy cream. After it was done and put in the fridge for 2 hours it was really runny.
                I also didn't have a great taste. I added some powered suger to it and whipped it with a blender for five minutes. It is perfect now. Everybody loved it.

Rating: Unrated

02/21/2011

                I've tried this recipe several times and have not had a problem with it being runny.  You REALLY have to chill the chocolate concoction.  At least 6 hours.  Also a tip, throw your mixer bowl and whip attachment into the fridge to chill too.  It really helps!

Rating: Unrated

02/19/2011

                try melting the chocolate in a bowl over boiling water and letting it cool ,then add the heavy cream cold and use paddle blade to whip

Rating: Unrated

01/15/2011

                My daughter followed this recipe to a 't' and she could not get it to thicken when she whipped it after chilling it for about 2 hours.  It was very runny and it soaked into the cake and caused the cake to become very hard.  Is it possible something was left out of this recipe?  It sounds great, but did not work out.

Rating: Unrated

12/30/2010

                my choc cream mixture was well chilled but i cannot get it whipped up. its still watery. pls advise. thanks.

All Reviews for Chocolate Whipped Cream Frosting

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Chocolate Whipped Cream Frosting

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest