Chocolate Whip Cream
This chocolate whipped cream recipe has been made hundreds of thousands of times. When you follow my easy 3 ingredient recipe, you'll become a chocolate whipped cream expert!
Servings: 2 cups
Ingredients
- 2 cups (473ml) heavy whipping cream
- ¼ cup (59ml) natural unsweetened cocoa powder
- ½ cup (56g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, cocoa powder, powdered sugar, and vanilla extract, beat with an electric mixer on medium-high speed for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.2 cups (473ml) heavy whipping cream, 1/4 cup (59ml) natural unsweetened cocoa powder, 1/2 cup (56g) powdered sugar, 1 tsp vanilla extract
- Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.
Video
Notes
If you want to make stabilized chocolate whipped cream, all you have to do is add in 2 oz of room temperature cream cheese! This will help to thicken and stabilize the whipped cream, making it firm.
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.
- Add in the heavy whipping cream, cocoa powder and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
Nutrition
Serving: 2Tablespoons | Calories: 120kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 43mg | Fiber: 1g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg