Description
This Chocolate Whipped Cream is light, fluffy, and perfectly chocolatey. Ideal for topping cakes, cupcakes, pies, or enjoying on its own as a sweet treat.
Ingredients
Scale
- 1 cup heavy whipping cream, chilled
- 2 tbsp unsweetened cocoa powder
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Place a mixing bowl and beaters in the freezer for 10 minutes to chill.
- In the chilled bowl, add the heavy cream, cocoa powder, powdered sugar, and vanilla extract.
- Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form. Taste and adjust sweetness if needed.
- Continue beating until stiff peaks form, being careful not to overwhip.
- Use immediately or refrigerate for up to 24 hours.
Notes
- For a richer flavor, sift the cocoa powder before adding it to avoid lumps.
- Can be piped onto desserts for a beautiful presentation.
- To make it sweeter, add more powdered sugar to taste.
Nutrition
- Serving Size: 2 tbsp
- Calories: 60
- Sugar: 2g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg
Keywords: chocolate whipped cream, whipped topping, dessert topping, cocoa whipped cream