I know whipped cream is not a separate food group, but it could be. Even the lactose intolerant can rarely deny themselves the pleasure of a taste. While marshmallows do gracefully adorn a cup of hot chocolate, nothing can match whipped cream laced with sugar and vanilla.
At the other extreme, a cool whipped cream frosting on a chocolate cake, or a brownie, can be a delightfully different topping. And, adding flavor to the whipped cream is a devilish way to concoct a surprising flavor combination. Adding a dash of Kaluha or Crème de Cocoa to the cream after it is whipped transforms it majestically.
But, wait there’s more! from The Ultimate Brownie Book by Bruce Weinstein here is a flavor combination that can be created in seconds. Use your food processor to whip the cream.
I’m a beater man and shun whisks. Our KitchenAid stand mixer is practically devoted to batters, frosting, and whipping cream. So, I was a bit hesitant to use the food processor. How could that single whirling blade create whipped cream?
Well, it does. And fast. You’ll be done is a few seconds. Beyond that, you’ll be creating butter so be careful. The whipped cream achieved by this method is different from the beater variety. It is thick, but not as dense. It’s whipped for sure, but lighter. It’s a great change up.
The recipe below is straight from The Ultimate Brownie Book. Bruce suggests other additions to make the frosting even more complex: bits of candy bars, chopped nuts, … [If you put them in whole, and process to grind them up, you’ll be beyond whipped cream.]
Personally, I love the mocha flavor here from the instant coffee powder. And the velvet smoothness that would be changed if you did add nuts or candy bars. The only adjustment I might make is to add more sugar for a sweeter taste, but then, as you know, I am an addict.
The first step, they say, to overcoming addiction is to admit it. I like the second step some experts recommend. You know, eating and eating enough of the stuff until you can’t face any more. Bring on the cream!
Mocha Cream Frosting
Yield: 1 ½ cups
- 3 tablespoons confectioners’ sugar
- 2 tablespoons cocoa powder
- 1 tablespoon instant coffee powder, crushed to a fine powder
- 1 cup heavy cream
Shift the dry ingredients into the bowl of a food processor. Pour in the cream. Process just until thick and smooth, scraping down the sides of the bowl as necessary. Spread over cake or brownies.
Source: The Ultimate Brownie Book by Bruce Weinstein