| Level: | Easy |
| Total: | 12 min |
| Prep: | 10 min |
| Cook: | 2 min |
| Yield: | enough icing for a 2 layer, 9-inch cake |
Ingredients
- 2 tablespoons water
- 1 teaspoon gelatin
- 2 cups heavy cream
- 1/2 cup Good Eats Cocoa Mix, recipe follows
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 cup cocoa (Dutch-process preferred)
- 2 1/2 cups powdered milk
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 1 teaspoon cayenne pepper, more as desired
Instructions
- Place your mixing bowl and whisk into the refrigerator to chill.
- In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt.
- With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.
- Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.
- Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy
Reviews
Absolutely love this recipe!! I love the flavor and texture of the final product!
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 🙂
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.
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.
Very tasty and good. Made for a basic white cake with blackberry preserve filling between layers. Worked great!
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.
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.
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.
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.
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.
Easy to make and easy to make as a “light” recipe. I reuse the recipe a lot for many different types of cake