Chocolate Frosting Cream for Cakes and Swiss Rolls
A luscious, velvety chocolate cream that works beautifully as a frosting or filling for cakes and Swiss rolls. Ready in just 15 minutes with pantry staples, it keeps well in the fridge for easy use all week long.
🛒 Ingredients
1 servings
- 250 g (1 cup + 2 tbsp) unsalted butter, softened
- 4 large eggs
- 2 cups (400 g) granulated sugar
- 2 cups (160 g) unsweetened cocoa powder
- 2 tablespoons soy lecithin or food-grade emulsifier
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Directions
- 1
Bring the butter to room temperature before starting — this ensures a smooth, lump-free cream.
- 2
In a stand mixer, beat the butter, sugar, and eggs together on medium speed for about 5 minutes until pale and creamy.
- 3
Sift in the cocoa powder and mix on low speed until fully combined with no dry streaks.
- 4
Add the emulsifier and increase to high speed, beating for 3–4 minutes until the cream is thick, glossy, and holds its shape.
- 5
Use right away to frost or fill your cake. Refrigerate leftovers in an airtight container for up to 5 days — give it a quick beat before using again.
💡 Chef's Tip
For a deeper chocolate flavour, swap half the cocoa powder for melted and cooled 70% dark chocolate. This cream works equally well as a filling between cake layers.
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