Description
This chocolate whipped cream is light, fluffy and perfectly chocolatey! Made with just 4 ingredients in 5 minutes, it whips up beautifully for piping onto cakes, cupcakes and more.
Ingredients
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar (see note)
- 1/4 cup (29g) cocoa powder (see note)
- 1 tsp vanilla extract
Instructions
- Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl fitted with a whisk attachment.
- Whip on low speed until well combined, then whip on medium speed until stiff peaks form. It will happen quickly. Don’t over whip it. I recommend stopping just before it looks stiff, since it thickens quickly. Only whip more if needed.
- Use the whipped cream on any number of desserts including ice cream, cake, cupcakes, cheesecakes, trifles and more. Whipped cream will stay stable when stored in the fridge for at least 5-7 days after piping onto a dessert. I suggest piping it onto your dessert shortly after making it.
Notes
- You can use powdered sugar or granulated sugar. They weigh differently, so if using powdered sugar, it’d be 29 grams. For granulated sugar, a ¼ cup is 52g. Powdered sugar gives a more stable whipped cream that can be used to frost cakes and such. It won’t wilt. Granulated sugar is stable, but a little less.
- You can use regular unsweetened or Dutch-processed cocoa powder. Regular unsweetened is a little more bitter and lighter in color than the Dutch-processed cocoa powder.
Nutrition
- Serving Size: 1/4 cup
- Calories: 66
- Sugar: 3 g
- Sodium: 4.5 mg
- Fat: 5.6 g
- Carbohydrates: 4 g
- Protein: 0.8 g
- Cholesterol: 17 mg
