Chocolate Whipped Cream
Light and fluffy chocolate whipped cream perfect for topping desserts, cakes, and drinks. Made with real whipped cream.
Ingredients
- 1 cup heavy whipping cream very cold, see note 1 below if in a warm kitchen
- 3 Tablespoons unsweetened cocoa powder see note 2 below
- ¼ cup powdered sugar up to ½ cup for a sweeter whipped cream.
- ¾ teaspoon vanilla extract
Instructions
- Place cold whipping cream in a mixing bowl along with the cocoa powder, powdered sugar and vanilla. Using a whisk attachment, beat on medium speed until soft peaks form. Use immediately.
Notes
- If making the whipped cream in a warm kitchen, place mixing bowl in the freezer for 15 minutes before beginning.
- Any kind of cocoa is fine, dutch processed will be darker in flavor and color. Use black cocoa for an OREO flavor and an almost black whipped cream. When using black cocoa, use an additional 1 Tablespoon as it's not as chocolatey.
- For Stablized: place 1 Tablespoon cold water in a microwave safe bowl. Sprinkle 1 teaspoon gelatin over the top and let sit for 5 minutes. Microwave gelatin for 5-10 seconds until liquid but not hot. Slowly drizzle the gelatin liquid into the whipping cream mixture, while mixing.
- This recipe can easily be doubled, tripled or even quadrupled.
Nutrition
Calories: 121kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 9mgPotassium: 57mgFiber: 1gSugar: 5gVitamin A: 437IUVitamin C: 0.2mgCalcium: 22mgIron: 0.3mg
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