Description
This rich and creamy Chocolate Whipped Cream is a delightful, easy-to-make topping perfect for cakes, cupcakes, pies, or hot chocolate. Made with cold heavy cream, cocoa powder, powdered sugar, and vanilla extract, it whips up quickly to soft, fluffy peaks and adds a luscious chocolate flavor to your desserts.
Ingredients
Scale
Ingredients
- 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: Place your mixing bowl and whisk or beaters in the refrigerator for 10-15 minutes before starting. Chilling the equipment helps the cream whip faster and better, resulting in a light and airy texture.
- Combine Ingredients: In the chilled bowl, pour in the cold heavy cream, then add the powdered sugar, cocoa powder, vanilla extract, and a pinch of salt if desired. Mixing them together ensures the chocolate flavor is evenly distributed.
- Whip the Cream: Using an electric mixer on medium-high speed, whip the mixture for 3-5 minutes until soft peaks form. Watch closely to avoid overwhipping, which could turn the cream into butter.
- Serve or Store: Use the chocolate whipped cream immediately as a topping for your favorite desserts or hot chocolate. Alternatively, keep it refrigerated for up to 24 hours for later use.
Notes
- For best results, ensure the cream and equipment are well chilled before whipping.
- Do not overwhip to avoid turning the cream into butter.
- You can adjust the amount of powdered sugar based on your preferred sweetness.
- Leftover chocolate whipped cream can be stored in an airtight container in the fridge for up to 24 hours.
