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Cocoa Whipped Cream Recipe

Cocoa Whipped Cream

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on October 16, 2009

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    I used this recipe for my moms wedding cake. It turnes out so perfect, Although I did substitute Alton's hot Cocoa for Nestles. I thought it was a very clever and extreemly easy recipe. Kudos to Alton :

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  • on September 25, 2009

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    When we have a family birthday party I make 2 or 3 cakes because there are 18 of us and my Devil's Food Cake with this frosting is gone first.
    I don't put in any pepper and I use 3 packages of Nestle's Cocoa Mix (10 in a box.
    So easy and so yummy.
    Thanks, Alton.

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  • on September 04, 2009

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    Very tasty and good. Made for a basic white cake with blackberry preserve filling between layers. Worked great!

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  • on April 19, 2009

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    I haven't tried the frosting but the cocoa mix is great! I care for my mom and can't stand paying for store bought cappuccino and this mixed with a cup of coffee has made her happy which the traditional recipe on the cocoa can would not do...minus the cayenne but still! truly awesome. and i enjoy it as well.

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  • on May 02, 2008

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    We LOVED the cocoa whipped cream! Although like most of the reviewers, the first time I made it it was waaayy too hot! I tried making the cocoa mix again, skipping the cayenne pepper altogether. I think it tastes just fine without it. I also like to prepare the cocoa mix in a food processor as it gets everything well mixed and it helps break down the (comparatively larger granules of powdered milk.

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  • on January 10, 2008

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    DELICIOUS but this recipe has a serious TYPO! The Good Eats Cocoa Mix requires only A PINCH of cayenne pepper. You must use DUTCH PROCESS cocoa -- natural cocoa is too bitter for this purpose, and it won't taste right in hot cocoa or in this recipe. Also, REFRIGERATE the cocoa whipped cream -- whether it's on a cake or in a bowl! This is whipped cream, not a butter cream frosting, and it must be refrigerated (this explains why another reviewer had mold -- yuck!. If made with only a pinch of cayenne pepper and Dutch process cocoa in the cocoa mix, this is Good Eats. Yum, yum.

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  • on August 23, 2007

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    I loved the whipped cream, even with 1 tsp cayenne...but, it was overpowering as hot cocoa. So far I've cut it in half.

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  • on May 04, 2007

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    I don't know if the amount of cayenne pepper is a typo or not. I didn't make this cake yet, I planned to do it today. So I went ahead and made the cocoa recipe and decided to try a cup of hot cocoa. The cayenne was overpowering and I didn't like it. So I searched hot cocoa on the food network site and pulled up Alton's original recipe for the cocoa mix. That recipe says "1 pinch" of cayenne, not 1 tsp. Maybe in a frosting with more ingredients the cayenne wouldn't be too much but I don't want to risk it. So I've thrown out my cocoa mix and will make it again with less cayenne.

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  • on April 24, 2007

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    Easy to make and easy to make as a "light" recipe. I reuse the recipe a lot for many different types of cake

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  • on May 19, 2006

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    Well Mr. Brown, you did it again. This is a surpurb tasting frosting with an easy to control texture. It made a home run with my fussy family.

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