I might have mentioned we’ve been baking our way through Joy the Baker’s Homemade Decadence this week at House Morell. It’s been a very happy few days.
We hosted a gathering to celebrate my daughter’s birthday over the weekend… and she had picked out the perfect cake. As a life-long fan of mint chocolate chip ice cream, she zeroed in on the chocolate cake with mint chocolate chip frosting. (She’s always had excellent taste.) But I was a bit nervous about a whipped cream frosting… it doesn’t tend to hold up very well in August in DC. I had visions melted whipped cream running down the sides of a scrumptious chocolate cake dancing in my head (and it wasn’t pretty).
While hunting on the internet for a potential solution, I discovered a genius trick on the Internet. Seems if you start with a cream cheese base, add a bit of white sugar, then whip your cream in, the whipped cream frosting is far sturdier.
We determined that now she’s officially a “grown-up,” we’d spike the ever loving daylights out of the frosting with a generous portion of creme de menthe to give it that perfect mint-chip ice cream look… Oh, and of course we swirled in chocolate chips crushed in the mini-food processor.
Wow. It was absolutely perfect. While it was still light and airy, as any good whipped cream icing should be, it was the perfect consistency for spreading… and I must say, you couldn’t taste the cream cheese much at all. It was divine.
I assure you, this frosting is a snap to make (like 10 minutes tops), and the assembled crowd LOVED it. As did the birthday girl. Which is what really mattered.
Happy birthday, dear! Here’s a toast to many more wonderful gatherings, and lovely minty birthday cakes.
First, bake a three-layer chocolate cake. I would highly recommend the Basic Three-Layer Chocolate cake from Joy the Baker’s Homemade Decadence, recipe here. You know I have a bit of a history of cheating when pressed for time and resorting to a box mix, but I promise, Joy’s recipe is well worth the effort.
Frost with this amazing icing. Now.
- 12 oz cream cheese (one and a half 8 oz packages)
- ½ cup sugar
- 3 cups whipping cream
- 1 tablespoon peppermint extract
- 4 tablespoons creme de menthe
- ½ - ¾ cups finely chopped chocolate chips (we used a mini food processor to chop them)
- Combine the cream cheese and sugar in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. This happens very quickly - be sure to watch it carefully. Add the peppermint extract and creme de menthe, and mix until combined. Fold the chocolate chip bits.
This recipe is so much fun, I thought I’d share it with the crew on Fiesta Friday!