CHOCOLATE WHIPPED CREAM
- 1/2 c. granulated sugar
- 1/4 c. cocoa
- 1 c. heavy whipping cream
Stir together the sugar and cocoa.
Add the cream and stir to combine.
Put in the fridge for 30 minutes to allow the sugar and cocoa to dissolve.
Beat with a mixer on high until stiff peaks form.
NOTE - 2 batches of this recipe (4 cups) fills, frosts, and simply decorates an 8-inch layered cake.