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In this cake decorating tutorial I'll show you how to make chocolate whipped cream and how to assemble and frost a cake with it! For my online cake decorating school click here: https://www.britishgirlbakes.com/online-courses
To read a transcribed version of this tutorial (with photos!) click here: http://www.britishgirlbakes.com/how-to-frost-a-cake-with-chocolate-whipped-cream/
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Chocolate whipped cream is a decadent, not too sweet frosting that pairs perfectly with cake
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It's easy to make with just two ingredients, it's stable enough to frost a cake and it smooths really
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easily. To make chocolate whipped cream, start by weighing equal amounts of whipping cream, called
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double cream in the UK, and chocolate. I'm using semi-sweet chocolate chips but you can use a bar
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of chocolate instead, just chop it into roughly equal sized pieces. You'll need about 200 grams
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of each to fill and frost a four inch cake or double that for a six inch cake. Heat them in the
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microwave for 30 seconds, stirring afterwards and if there are still lumps of chocolate, put the
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bowl back in the microwave for another 30 seconds. When all of the chocolate has melted it will be
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very runny like chocolate sauce but don't panic, this is just the beginning of the process
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Put the bowl in the fridge for about 30 minutes and once the chocolate cream in the fridge is
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cool and starts to thicken, grab a whisk attachment for your mixer and whip the chocolate cream until
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peaks form, which will only take a minute or two. Watch it carefully because if you over whip it will
1:00
become grainy. If you're enjoying this tutorial please click the thumbs up button and subscribe
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to my channel for a new cake decorating tutorial every week! The chocolate whipped cream is ready
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when you lift the whisk out of the bowl and it leaves defined peaks behind which don't flop over
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You can use this to fill a cake, spreading a dollop onto a plate or cake board and pressing
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your first layer of cake down onto it to attach it and hold it in place and then spread more
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chocolate whipped cream on top of each layer of cake. Then spread it on the top of the cake, spinning
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the cake and holding an offset spatula at a slight angle to smooth the frosting on top of the cake
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Spread the chocolate whipped cream over the sides of the cake, going all the way down to the cake
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board so there's no exposed cake at the bottom and spreading it a little bit higher than the top of
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the cake so that you don't have any gaps there and this will give you nice sharp edges at the top of
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your cake later. It's easiest to do this with cold cake layers so they don't crumble or wobble around
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while you're spreading. Now use a frosting smoother and reach as far as you can around the cake with
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one hand and pull the turntable towards you with your other hand so by hardly moving your hand
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that's holding the frosting smoother, you're scraping around the cake and smoothing the frosting
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If you don't have a turntable or frosting smoother, check out my tutorial on how to decorate a cake
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without tools. If there are any gaps or indents in the frosting or places where you can see the
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cake through it, spread on some more chocolate whipped cream and then scrape again with your
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frosting smoother. Use your offset spatula to tidy up the top edge, pulling it from the outside of
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the top of the cake towards the middle of the top of the cake and then swiping it off, taking any
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excess frosting with it. Wipe it clean before performing the same movement all around the top
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of the cake. Decorate the cake however you like and store it in the fridge until you're ready to
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serve it. I teach how to make the strip and the homemade donuts on my online cake school and for
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more cake ideas and inspiration, join my club for access to all of the classes on my online cake
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school, both current and future classes as well as exclusive members-only live demonstrations and Q&A
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sessions. The link for my online cake school is in the top of the screen and in the video
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description or you can go to www.britishgirlbakes.com. Thanks for watching
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