Mocha Whipped Cream Filling (For Graham Cracker Cake)
2 1/2 c Heavy cream, well chilled 1/3 c Strained confectioner's -sugar 3 tb Strained unsweetened cocoa 1 ts Coffee zest (see note) 2 tb Kahlua or Tia Maria 1/2 ts Unsweetened cocoa...
Ingredients
- 21/2 c heavy cream, well chilled
- 1/3cup strained confectioner's
- 1tsp coffee zest (see note)
- 2tbsp kahlua or tia maria
- 1/2tsp unsweetened cocoa, for
Directions
- 1
2 1/2 c Heavy cream, well chilled 1/3 c Strained confectioner's -sugar 3 tb Strained unsweetened cocoa 1 ts Coffee zest (see note) 2 tb Kahl
- 2
Beat in an electric mixer fitted with chilled beaters or whip attachment
- 3
Stir in the confectioner's sugar and cocoa and beat on medium speed until the cream begins to thicken
- 4
Add the coffee zest and liqueur
- 5
Continue whipping until cream reaches the soft peak stage, and remove from the mixer
- 6
Finish beating by hand using a wire whisk, whipping until cream is quite thick but not grainy
- 7
Refrigerate
- 8
Note: to make coffee zest, add 3 parts coffee crystals to 1 part boiling water