Chocolate Whipped Cream
Our classic whipped cream, but with a chocolaty twist
Every recipe needs its chocolate counterpart, and my classic whipped cream is no exception. This 4-ingredient recipe is perfect for chocolate lovers that love whipped, airy frostings. Cocoa powder is the star component— bringing a rich, decadent flavor while keeping things light and fluffy. I’ve found that this recipe closely resembles a mousse, and can be paired simply with fruit (strawberries, raspberries, & pomegranate to name a few favs☺), cakes, and more.
Ingredients:
3 Cup Heavy Whipping Cream
3/4 Cup Powdered Sugar
1/2 Cup Cocoa Powder
1 & 1/4 TSP. Vanilla
Directions:
On a low setting, in an electric mixer or large mixing bowl— Combine heavy whipping cream, powdered sugar, cocoa powder, and vanilla with a whisk attachment or handheld mixer.
Slowly increase the speed to medium-high as cream begins to thicken. Mix for about 4-5 minutes, or until desired thickness is achieved.
Enjoy!
Helpful Notes:
A secret for lighter and airier whipped cream: Place your bowl and mixer attachment(s) in the freezer for about 30 minutes prior to using. This helps to keep the fat in the cream from melting down, which assists in trapping air bubbles during the mixing process.
Whipped cream should be stored in an airtight container in the fridge, and can be kept for about 4-5 days. This is an estimate & also depends on the expiration of your heavy cream—So please be sure to check this before use!
Powdered sugar is key to a smooth & light whipped cream. Granulated white sugar is much too heavy and coarse, and can leave you with an undesirable grainy consistency throughout.
Feel free to adjust sugar as desired— while I’ve created a balance of sweetness that I love, you may prefer to go less sweet (or sweeter!). This is entirely up to you & should not effect the outcome of your whipped cream in any drastic way.
This recipe should yield more than enough to frost & decorate a cake. If you’re looking to whip up a bit less, feel free to halve this recipe!
