Frosting

The key to perfect whipped cream is to have the cream and bowl very cold, especially when beating by hand.

Whipping cream is all about the details. Perfectly whipped cream is cloudlike and light, but if you go just a little too far, it becomes too stiff—on its way to turning into butter. I fold in a bit of crème fraîche or sour cream when serving whipped cream on desserts because I love the tang that it adds, and it guarantees a smooth, dense, and shiny cream. If you are whipping cream to put on a pizza, do not add the crème fraîche; simply continue whipping the cream until it is thick and mousselike.

This fluffy cooked meringue makes the best pie topping. It is easiest to beat the mixture with an electric mixer fitted with the whisk attachment.

This meringue works well for piping shapes. Using the whisk attachment to beat the egg whites in the final stage works best; warming the egg whites helps dissolve the sugar, giving the meringue greater volume.

The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.

The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.

For the creamiest results, allow the mascarpone to stand at room temperature for 15 minutes before serving.

If you want to give this frosting extra flavor, add a teaspoon of mint, orange, or coffee extract after the chocolate has been incorporated. To frost a four-layer cake you will need to increase the ingredients accordingly: use 24 ounces chocolate, 4 1/2 sticks butter, 3/4 cup sugar, and 1/2 cup plus 1 tablespoon each cocoa and boiling water. Alternatively, halving this recipe makes just enough for a standard sheet cake or a dozen cupcakes.

This is an excellent all-purpose frosting that can be used to top any cake—from cupcakes to a multitiered wedding cake. Its flavor is adaptable, too; two of our favorite variations are lemon (which we paired with our Lemon Curd Cake, page 153) and chocolate (which adorns the Dobos Torte, page 203).