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Chocolate Whipped Cream

Chocolate Whipped Cream

Indulging in a fluffy dollop of Chocolate Whipped Cream is the perfect way to elevate any dessert! This rich and creamy treat is not only easy to make but also transforms ordinary sweets into extraordinary delights. Ideal for adding a chocolatey touch to cakes, ice creams, or pancakes, you'll want to keep this recipe handy for every occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 cups
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups heavy cream chilled
  • 4 tablespoons granulated sugar or powdered sugar
  • 3 tablespoons unsweetened Dutch cocoa powder
  • 1/4 teaspoon vanilla extract optional
  • Pinch salt

Equipment

  • Mixing Bowl

Method
 

  1. Place a large glass or metal mixing bowl and the mixer beater blades in the freezer for 5 to 10 minutes.
  2. Pour the cold cream into the chilled bowl. Add sugar, cocoa powder, and vanilla.
  3. Start to whip the mixture on medium-low speed until thickened slightly, about 1 minute.
  4. Increase speed to high and whip until stiff peaks form and the cream holds its shape, for about 1 minute.
  5. Use right away or store in refrigerator in an airtight container.

Notes

  • Make sure: the heavy cream has at least 36% milkfat.
  • Don’t: whip the cream too much, or it will turn into butter.
  • For best results: everything should be cold, including the bowl, beaters, and heavy cream.
  • I only: use pure vanilla because the imitation flavoring has a bitter aftertaste. In this recipe, it can really be noticed.
  • Sift: the powdered sugar and cocoa powder so there are no lumps.