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Ingredients
- 2 cups whipping cream
- 1 cup icing sugar (2 cups if added sweetness is desired, I use 1 1/2 to 2cups)
- 1/4 cup cocoa
Method
- Sift icing sugar and cocoa into a bowl.
- Add whipping cream and stir to mix.
- With beater whip as for whipping cream.
- This amount will very generously cover a large Angel cake or any other large cake.