I need a chocolate whipped cream Icing recipe that I can also pipe borders and flowers with. I have been asked to do a grooms cake with this type of icing. I have never worked with whipped cream icing before so this is a whole new game for me.
Thanks for any help!!!!!

pushing to top.....

also, I forgot to ask in the 1st post, Can I ice the cake with the whipped topping and then decorate with chocolate buttercream? I did not know if these 2 different icings would work together.
Thanks!
Sally

Well, even with a stabilized whipped cream, you can only do simple borders and such and the cake still must be refridgerated up until serving time and shortly thereafter. Unless of course, you go with a ganache. The ganache I prefer is not good for decorating with, just for smooth icing. But you could add some icing sugar to it for doing borders or such or use a heated chocolate icing.
Personally I would go buttercream over whipped cream, because of the stability issue. But I would go ganache or heated chocolate icing.
Ganache can go over buttercream.

Heated and not cooled, you pour this icing on the cake (the heated chocolate icing) and work while warm. For decorating with borders etc, add enough powdered sugar to make it workable and let it cool before using.
Chocolate Ganache

I like this ganache recipe and method, mainly because all you do is heat, stir slightly and pour or spoon. Some ganache recipes you have to beat with the immersion mixer, this is one that you only stir.
I like the ratio of 1/2 cup unwhipped whipping cream to 4 ounces of bittersweet chocolate. You chop up the chocolate. Bring the cream to a simmer over low heat and add chocolate stirring lightly until chocolate is melted and then spoon or pour over the cake.
I use the Baker's Bittersweet. This amount covers a 9 inch 2 inch high cake.
I use it over chocolate cheesecakes and such. It goes on smooth, no air bubbles and though you should normally store a ganache covered cake at room temperature, it still is nice and glossy when a cake covered in it is refridgerated.

Heated Chocolate Icing
For a larger cake, double the recipe to fill. For a tube pan, this recipe will frost a cake that hasn't been torted.
Filling/Frosting
2 tbsp. butter
3/4 cup semi-sweet chocolate chips
6 tbsp. whipping cream, un-whipped
1 1/2 cups sifted icing sugar
1 tsp. vanilla
Place all ingredients in a small saucepan and heat over minimum heat, 1 0r 2 on my stove. Stir constantly until smooth. If you are frosting a cake, use immediately. If you let it cool too much, it becomes fudge like. If you are using as a filling, remember to place a bead of buttercream icing on the outer rim of your cake so the filling won't seep through. As a filling, you should cool to room temperature, whisk and pour onto cake. Let it set a few minutes before placing top layer over filling.