HERSHEY'S CHOCOLATE SYRUP WHIPPED CREAM FROSTING by kake © 2011 Sarah Phillips CraftyBaking.com
Enough for one 9×2-inch round cake layer, torted, filled and frosted
Cake and photo by kake
Silky smooth and very chocolaty!
FROSTING, ICING, ETC RECIPE HELP
HERSHEY'S CHOCOLATE SYRUP WHIPPED CREAM FROSTING by kake © 2011 Sarah Phillips CraftyBaking.com
Enough for one 9×2-inch round cake layer, torted, filled and frosted
Cake and photo by kake
Silky smooth and very chocolaty!
FROSTING, ICING, ETC RECIPE HELP
See also:
Priscilla's Orange Sponge Cake Tutorial
kake: We had a my son's belated birthday for our family yesterday and I made PRISCILLA'S ORANGE SPONGE CAKE recipe with Chocolate whipped cream syrup frosting. It was very light and soft. Everyone enjoyed it.
INGREDIENTS
1 pint heavy whipping cream, well chilled
7oz to 8oz container Hershey's Chocolate Syrup
INSTRUCTIONS
1. Put the heavy whipped cream in the stand mixer bowl fitted with a whisk attachment.
2. Whip on high to a medium peak stage. Stop the mixer and scrape the sides and bottom of the bowl.
3. Add the chocolate syrup.
4. Whip the chocolate syrup and whipped cream on high speed till stiff peaks form.
STORAGE
The whipped cream frosting is perishable and must remain refrigerated where it will keep for a few days. It does not freeze well.
