Description
This perfect Chocolate whipped cream is only 4 ingredients and 10 minutes to prepare. It’s the perfect for everything from hot cocoa to pancakes, pie, cupcakes and cake.
Ingredients
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
- 2 tablespoons (14g) cocoa powder (any type)
- 1 teaspoon (5ml) vanilla extract
Instructions
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form
- Slowly add the powdered sugar, cocoa powder and vanilla extract. Beat on low speed until it’s mostly incorporated then continue beating on high speed until stiff peaks form. Serve immediately.
Notes
- How to store this frosting: Whipped cream must stay refrigerate. I do not recommend leaving the prepared whipped cream in a bowl for an extended period of time (any longer than 30 minutes). For the best results, make the whipped cream prior to serving and immediately add it to your dessert. Once it’s been piped, it’s must more stable then just sitting in the bowl.
- Do not use in a hot or humid climates, as it will not withstand the heat.
- If you prefer a less sweet whipped cream, you can reduce the powdered sugar to 1/4 cup.
Nutrition
- Serving Size: 1/4 cup
- Calories: 135
- Sugar: 8g
- Fat: 11g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 33mg