A Tale of Two Frostings

This banana cream layer cake is frosted with whipped cream. Whipped cream is one of the easiest and most versital dessert skills you can master. When I'm asked to bring a dessert someplace at the last minute it usually involves whipped cream because there's nothing to making it and it's a crowd pleaser. (Pick up some fresh strawberries at the store, wash, quarter, and sweeten them with a little sugar, whip some cream , and cut up store bought angel food cake or made short cakes for a quick dessert with no recipe needed.)


If you've never whipped cream here's what you need to know. Purchase Heavy Whipping Cream. You will need an electric mixer or standing mixer. Take your mixing bowl (preferably stainless steel, it will chill better) and your mixing beaters and put them in your freezer until they are good and cold. This will help the whipped cream hold it's shape. Pour cream in bowl and beat the heck out of that cream on high speed! Once the cream gets some volume and peaks begin to form, add some vanilla extract and granulated or powdered sugar to taste. Beat until cream has firm peaks and then chill in refrigerator until ready to serve. Do not over beat or you will get butter.

On this Devil's food layer cake I tried America's Test Kitchen's Milk Chocolate Frosting. This is my new go to chocolate frosting! Ready in minutes, so smooth, and with a rich milk chocolaty taste similar to a candy bar. A lot of kids don't like the taste of most semi sweet or dark chocolate frostings so this milk chocolate frosting is kid friendly! I made this particular cake for a client at work who was turning 63.

Milk Chocolate Frosting
Adapted from America's Test Kitchen

10 oz milk chocolate
1T light corn syrup (spray the tablespoon with non stick spray to prevent syrup from sticking)
pinch salt
1/2 c. heavy cream
1 stick unsalted butter, chilled and cut into 8 pieces
1/2 c powdered sugar

In a food processor pulse together milk chocolate, corn syrup and salt. Through tube attachment, pour 1/2 c. boiling heavy cream. Add 1/2 cup powdered sugar. While machine is running slowly add 1 stick butter through tube attachment until combined and smooth. Refrigerate at least an hour or overnight so frosting can thicken. Let frosting sit on the counter until it softens and easily spreads over the cake.