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CHOCOLATE WHIPPED CREAM CREAM CHEESE FROSTING

Finally, Chocolate Whipped Cream Cream Cheese Frosting has arrived, and it absolutely deserves its own spotlight! If you’ve ever tasted Whipped Cream Cream Cheese Frosting, you’ll understand the hype. This delightful frosting is perfectly balanced—not too sweet—and has become our all-time favorite. It’s the top pick for birthday cakes, requested time and time again as the frosting everyone loves.

INGREDIENTS

  • 3 tablespoons unsweetened cocoa powder
  • 1 ½ cups cold heavy whipping cream or heavy cream
  • 8 ounces cold cream cheese (I always use Philadelphia Cream Cheese for this recipe)
  • 1 cup granulated white sugar (use ¾ cup for a less sweet option)
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • Prepare the Cocoa Paste: In a large bowl, mix the cocoa powder with a few spoonfuls of the cream to form a smooth paste. Keep the remaining cream cold in the refrigerator for later.
  • Mix the Cream Cheese: Add the cold cream cheese to the cocoa paste. Using an electric mixer, beat for about 30 seconds until the cream cheese softens and starts to combine with the cocoa.
  • Incorporate Sugar and Flavorings: Add the sugar, salt, and vanilla to the bowl. Beat until fully combined. (Note: Don’t overmix at this stage. Overmixing can make the mixture too loose. The sugar will dissolve fully when the cream is added.)
  • Add the Cream: Gradually drizzle the cold cream down the side of the bowl while continuing to beat the mixture. This helps minimize splashing. Beat until stiff peaks form.
  • Use Immediately: Use the frosting right away for piping, spreading, or filling. Store any leftovers or frosted items in the refrigerator.

NOTES

  • Mixer Preference: While I love my stand mixer, I find a hand mixer works best for this recipe.
  • One-Bowl or Two-Bowl Method: You can make this using either method—details are in the updated notes section below the recipe card.
  • Cocoa Options: Any unsweetened cocoa works, but for this batch, I used Hershey’s.
  • Sugar Adjustment: The chocolate version benefits from the full cup of sugar to balance the cocoa. If unsure, start with ¾ cup, taste, and adjust before adding the cream.
  • Piping Tips: This frosting pipes well but is slightly softer than the non-chocolate version. Work quickly and keep everything cold for best results. Leftovers can be stored in a piping bag placed in a Ziploc bag in the fridge for up to three days. For best results, always pipe freshly made frosting.
  • Storing Frosted Cake: For leftover frosted cake, slice and wrap individual pieces in wax paper, then place in a freezer-safe Ziploc bag. To thaw, refrigerate overnight, leave at room temperature for 30 minutes, or use the microwave carefully at 50% power.
  • Room Temperature Guidelines: Frosted cakes hold up well at room temperature for up to two hours in cool weather or air-conditioned environments. Avoid leaving them out for long periods, especially in hot weather. For the best texture, allow frosted cakes to sit out for 30–60 minutes before serving to remove the refrigerator chill.

For events where the frosting needs to stay out longer, consider using my Whipped Chocolate Frosting recipe, which is better suited for extended room temperature conditions.

HEAVENLY LIGHT JAPANESE SOUFFLÉ PANCAKES

Japanese Soufflé Pancakes are a true culinary masterpiece, celebrated for their irresistibly light and airy texture that sets them apart from traditional pancakes. Every bite feels like a delicate cloud, subtly sweet with a touch of vanilla that enhances their elegance. Not only do they delight the palate, but they also make for a stunning visual treat—perfect for an indulgent breakfast or brunch.

The secret to their signature fluffiness lies in gently folding whipped egg whites into the batter, creating an ethereal rise. Slow, careful cooking ensures they achieve their perfect height without over-browning. Serve them fresh off the skillet with a dusting of powdered sugar, a drizzle of maple syrup, or a side of fresh fruit. Their exquisite taste and presentation make Japanese Soufflé Pancakes a beloved choice for those who appreciate the artistry of fine cooking.

INGREDIENTS

  • 3 eggs (room temperature)
  • 30ml milk (whole milk preferred, or any non-dairy alternative)
  • 55g wheat flour (or gluten-free flour blend)
  • ¼ teaspoon vanilla extract or vanilla sugar
  • 40g fine granulated sugar (adjust to taste)
  • A drop of vegetable oil (for cooking)

INSTRUCTIONS

  • Separate the egg yolks and whites into two bowls.
  • Add milk to the yolks and mix until well combined.
  • Sift the flour into the yolk mixture and stir until smooth. Mix in the vanilla extract or vanilla sugar.
  • In a separate bowl, gradually add sugar to the egg whites while beating until stiff peaks form.
  • Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the batter.
  • Heat a non-stick pan over low heat and lightly grease it with vegetable oil.
  • Spoon the batter onto the pan to form small pancakes.
  • Cover the pan and cook for 5-6 minutes per side, until they rise and turn golden brown.
  • Serve warm with your favorite toppings.

INGREDIENT SUBSTITUTIONS

  • Eggs: Use fresh, room-temperature eggs for best results.
  • Milk: Whole milk enhances richness, but almond, soy, or oat milk work well too.
  • Flour: Standard wheat flour yields the best texture, though gluten-free blends are a great alternative.
  • Vanilla Extract: Swap for almond extract for a twist or omit for a more neutral flavor.
  • Sugar: Fine granulated sugar dissolves easily—reduce for a less sweet pancake or use a sugar substitute.

COOKING & SERVING TIPS

  • Low & Slow: Cook on low heat to prevent burning while allowing the pancakes to rise properly. Covering the pan helps create steam, aiding in their signature fluffiness.
  • Non-Stick Pan: A high-quality non-stick pan ensures easy flipping and even cooking.
  • Serving Suggestions: Enjoy these pancakes fresh off the skillet with whipped cream, fresh berries, powdered sugar, honey, or fruit compote.

NUTRITIONAL NOTES

While Japanese Soufflé Pancakes are slightly higher in calories due to their egg and sugar content, they also provide a good source of protein. To make a healthier version, reduce the sugar, use a sugar substitute, and pair them with plenty of fresh fruit.

Indulge in these delightful pancakes and elevate your breakfast with their light, fluffy perfection!