Description
Deliciously smooth and rich chocolate whipped cream made with cold heavy cream, cocoa powder, and a touch of vanilla. Perfect for topping desserts or enhancing your favorite hot beverages, this easy-to-make whipped cream is fluffy and decadent with just a few simple ingredients.
Ingredients
Scale
Whipped Cream Base
- 1 cup heavy cream (cold)
- 2 tablespoons powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- A pinch of salt (optional, to enhance the chocolate flavor)
Instructions
- Chill the Bowl and Whisk: For best results, place your mixing bowl and whisk (or beaters) in the refrigerator for 10-15 minutes before making the whipped cream. This helps the cream whip up faster and more effectively.
- Combine Ingredients: In the chilled bowl, combine the cold heavy cream, powdered sugar, cocoa powder, vanilla extract, and a pinch of salt if using. Make sure all ingredients are properly measured and ready.
- Whip the Cream: Using an electric mixer on medium-high speed, whip the mixture for about 3-5 minutes, or until soft peaks form. Be careful not to overwhip, as the cream can start turning into butter, resulting in a grainy texture.
- Serve or Store: Use the chocolate whipped cream immediately to top cakes, cupcakes, pies, or hot chocolate. Alternatively, store it covered in the refrigerator for up to 24 hours, and gently re-whip if needed before use.
Notes
- Chilling the bowl and whisk is key for quick and stable whipping.
- Soft peaks mean when you lift the whisk, peaks gently fall over—don’t whip to stiff peaks unless you want a firmer texture.
- If you accidentally overwhip, you can try to fix it by gently mixing in a little more cold cream.
- Add a pinch of salt to enhance the chocolate flavor but omit if you prefer it purely sweet.
- This whipped cream is best used fresh but can be stored refrigerated up to 24 hours.
