Chocolate Whipped Cream
Searching for the ultimate topping to elevate your chocolate dessert? Look no further! This luscious chocolate whipped cream is the perfect blend of smoothness and richness, bursting with intense chocolate flavor.
Servings 16
Ingredients
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (40 g) confectioners' sugar
- 3 tablespoons (17 g) unsweetened cocoa powder, sifted
- ½ teaspoon vanilla extract
Instructions
- In a medium bowl, whip cream, confectioners’ sugar, cocoa powder, and vanilla with an electric mixer on medium-low speed just until foamy.
- Turn the speed up to medium-high and continue to whip until the cream forms medium to stiff peaks. Make sure not to overbeat, the cream will become lumpy and butter-like.
- Use immediately or cover tightly and refrigerate for up to 24 hours.
Notes
- Chill your mixing bowl and beaters before whipping! This little step helps your whipped cream thicken up faster and boosts its volume.
- Don’t forget to sift your cocoa powder! This ensures a smooth, lump-free whipped cream that’s perfect for topping your favorite treats.
- And remember, moderation is key! Over-mixing can turn your whipped cream from fluffy to grainy in no time. If you accidentally go too far, you can gently fold in a splash of heavy cream to bring it back to life!
- This whipped cream holds up beautifully! If you want to make it even more stable, just check out my stabilized whipped cream recipe for an easy guide.