Description
A rich and creamy chocolate whipped cream perfect for desserts.
Ingredients
Scale
- 1 1/2 cups heavy cream (chilled)
- 4 tablespoons granulated sugar (or powdered sugar)
- 3 tablespoons unsweetened Dutch cocoa powder
- 1/4 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Place a large glass or metal mixing bowl and the mixer beater blades in the freezer for 5 to 10 minutes.
- Pour the cold cream into the chilled bowl. Add sugar, cocoa powder, and vanilla.
- Start to whip the mixture on medium-low speed until thickened slightly, about 1 minute.
- Increase speed to high and whip until stiff peaks form and the cream holds its shape, for about 1 minute.
- Use right away or store in refrigerator in an airtight container.
Notes
- This whipped cream is great for topping pies, cakes, and other desserts.
- Store leftover whipped cream in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 5g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg