3-Ingredient Chocolate Whipped Cream Icing

Active time: 25 minutes | Chill time: 2 hours | Yield: enough for 12-16 cupcakes or a 2-layer cake

Ingredients:

• 2 cups heavy whipping cream

• 225g (1 ⅓ cup / 8 ounces) semisweet-chocolate chips/baking chocolate

• 1 ½ tsp cornstarch

Directions:

1. Heat heavy cream in a medium saucepan over medium heat until boiling. Add chocolate chips. Remove from heat and stir with rubber spatula until melted and smooth.

2. Transfer to a large bowl of an electric mixer and refrigerate about 2 hours, stirring twice until just chilled (if the mixture gets too cold, it will be too stiff to beat properly).

3. Once chilled, add the cornstarch, then beat with electric mixer just until soft peaks form when beaters are lifted. Cream will continue to thicken after a few minutes at room temperature, so be careful not to overbeat or it will turn grainy and curdy (should this happen, you can salvage it by re-melting, rechilling, and re-beating).

4. Ice your cake.