Whipped cream and chocolate shavings make a flavorful alternative to powdered sugar frosting, especially if you prefer to avoid the sometimes overwhelming sweetness of frosting. Because whipped cream is lighter, it provides a creamy topping without overwhelming the cake flavor. Whipped cream and chocolate shavings work especially well for decorating chocolate cake. The whipped cream covers the cake completely, but chocolate shavings can serve as a clue that the cake under the whipped cream is chocolate.
Things You'll Need
- Vegetable peeler
- Heavy whipping cream
- Powdered sugar
- Electric mixer
- Clear piping gel
- Icing spatula
- Round or star decorating tip
Place a bar of chocolate in the freezer for about 1 hour or until completely frozen. Use your choice of chocolate bar, such as milk chocolate or dark chocolate.
Shave one side of the frozen chocolate bar with a vegetable peeler. Unlike soft chocolate that results in curls, frozen chocolate flakes away in small shavings.
Mix whipped cream and powdered sugar with an electric mixer until soft peaks form. It takes roughly 1 cup of heavy whipping cream and 2 tablespoons of powdered sugar to yield 2 cups of whipped cream icing. Mix clear piping gel with the whipped cream and continue mixing until stiff peaks form. Piping gel stabilizes whipped cream icing so it can be used on cakes. It takes about 1 tablespoon of piping gel to stabilize each cup of whipped cream icing.
Spread the whipped cream icing over all sides of the cake with a spatula. Apply an even layer of icing, ensuring all parts of the cake are completely concealed.
Sprinkle chocolate shavings evenly over the top of the cake and on the sides, if desired. You may wish to cover the whipped cream completely with chocolate shavings or with as little as 50-percent coverage. If you apply chocolate shavings to the side, you must press them into the whipped cream gently with your hands to make them stick.
Insert a round or star-shaped decorating tip in a decorating bag. Fill the bag with the remaining whipped cream icing.
Pipe small swirls along the edges of the cake at the top and along the bottom where the cake meets the cake plate. Squeeze a small dot in the center where you wish to place each swirl. Drag the stream of frosting in a circle around the center dot; bring the bag toward the center after making the first circle. Make another two circles around the center dot, finishing with the bag at the center, directly above the starting dot. Reposition the decorating tip immediately beside the first swirl to continue making the borders.
Tips & Warnings
- The chocolate bar will melt in your hands as you shave it with the vegetable peeler, so you might need to return it to the freezer periodically to keep the chocolate hard.
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