Chocolate Whipped Cream Recipe
Three ingredients, 5 minutes, and a cold bowl are all you need for chocolate whipped cream that holds its shape. Use it to frost cakes and cupcakes, top pies and brownies, or spoon it into hot cocoa. Add cream cheese to make a stabilized version that lasts for hours.
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