Description
Chocolate Whipped Cream is a luscious and decadent twist on traditional whipped cream. Made with rich cocoa powder and sweetened just right, this chocolate version is perfect for topping desserts like cakes, pies, cupcakes, and hot cocoa. Light, airy, and bursting with chocolate flavor, it’s the ideal finishing touch for any sweet treat!
Ingredients
Scale
- 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.
- Whip the Cream:
- In the chilled bowl, combine the cold heavy cream, powdered sugar, cocoa powder, vanilla extract, and a pinch of salt (if using).
- Using an electric mixer on medium-high speed, whip the mixture for 3-5 minutes, or until soft peaks form. Be careful not to overwhip, as the cream can turn into butter.
- Serve:
- Use immediately to top cakes, cupcakes, pies, or hot chocolate. Alternatively, store in the refrigerator for up to 24 hours.
Notes
- Sweetness Adjustments: You can adjust the sweetness by adding more or less powdered sugar depending on your taste.
- Make-Ahead: This chocolate whipped cream can be made ahead of time and stored in the fridge for up to 24 hours. Just give it a quick re-whip before serving.
- Flavor Variations: You can also add a splash of flavored extract, like almond or hazelnut, for an extra twist!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35 kcal
- Sugar: 2g
- Sodium: 5 mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg