whipped cream chocolate frosting

1-1/2 cups heavy whipping cream, cold
1/4 cup sugar
2 tablespoons cocoa
1/2 teaspoons vanilla extract

Mix (do not whip) all ingredients in a bowl. Set in refrigerator to chill for at least 2 hours. Then beat until mixture is so thick it holds its shape and will stand in peaks. This makes enough to frost the top, sides and between layers of a 3-layer cake, even when you use a generous hand. Note: Pop cake in refrigerator after frosting to allow it to set. Store cake in refrigerator so frosting will not spoil.

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