2 cups chilled heavy whipping cream (not ultra-pasteurized)
1 cup confectioners' sugar
1/2 to 3/4 cup unsweetened cocoa powder
pinch of salt
Chill mixing bowl and beaters in freezer for 20 minutes. Whip chilled cream until light and fluffy, gradually beating in confectioners' sugar, cocoa, and salt.
Use as desired. Store covered in refrigerator.
Makes enough to frost a 9-inch layer cake.
*Note: If you are interested in making the Elegant Black Forest Cake in photo above, see recipe on this website under "Diana's Recipes" then click on "Holidays and Celebrations.
Date: July 6, 2002