Chocolate Whipped Cream
Recipe by:This easy Chocolate Whipped Cream recipe takes just minutes to prepare and adds a decadent chocolate flavor to your favorite desserts! Whisk 4 simple ingredients together to make the creamiest, fluffiest topping that tastes like chocolate mousse.
Ingredients
- 2 cups (473 ml) heavy cream 16 ounces
- ⅓ cup (66 grams) granulated sugar
- ¼ cup (20 grams) unsweetened cocoa powder
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Place all of the ingredients in a large mixing bowl and beat using the whisk attachment of an electric mixer on low speed.2 cups heavy cream, ⅓ cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon vanilla extract
- Once the chocolate cream mixture is foamy, slowly increase the speed until it is at medium-high speed. Beat until the cream is thick and fluffy.
- For whipped cream that you will spoon onto desserts, it should be beaten to soft peaks. This is the stage where it is thick, but the peaks curl when you lift out the beaters.If you will be piping the cream, continue beating until it has reached a stiff peak state, where the peaks stand straight up when the beaters are removed.
Notes
Storage: Wrap the bowl tightly with plastic wrap and place it in the refrigerator. It is best if used within 2 days. To extend the shelf life, add cream of tartar for stabilized whipped cream.
For best results, use very cold heavy cream and chill your bowl and beater.
See the post notes for tips on restoring overbeaten or droopy whipped cream.
Equipment
Nutrition
Calories: 121kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 49mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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