Stabilized whipped cream/ white chocolate mousse frosting
2 ingredient stabilized whipped cream frosting which can be also called as white chocolate mousse is light, airy and perfectly sweet versatile frosting.
1cup/ 240 ml heavy cream in addition that will be whipped .
Instructions
Break/ chop chocolate in small pieces.
Combine chocolate and cream in a microwave proof bowl .
Microwave on 50% power for 1 minute , stopping and stirring at 15 second intervals until the chocolate has melted and the mixture is smooth and creamy.
It will look yellow , but will turn white after whipping later.
Place a cling wrap on top of the chocolate and keep it aside until the mixture has cooled to room temperature , say 15-20 minutes.
Meantime whip remaining chilled cream to soft peaks using a whipper attachment/ balloon whisk.
Scoop a cup of the whipped cream into cooled white chocolate mixture as shown above in the picture and fold it gently until blended well.
Now add the chocolate mixture to prepared whipped cream and beat it until stiff peaks . Beat until you see nice visible cream streaks. Do not over beat as it will turn into butter and turn useless.
This cream will further set well in the fridge.
Cover and chill the whipped cream in the fridge for 3-4 hours or overnight before frosting. Frost immediately after taking out from the fridge.
Notes
refer to pictorial instructions and notes and tips mentioned above in the post.