Chocolate Whipped Cream
This thick and rich chocolate whipped cream recipe is a quick and easy way to jazz up your traditional whipped cream.
Servings: 6 servings
Calories: 150kcal
Ingredients
- 1 cup heavy whipping cream cold
- 2 tbsp cocoa powder either natural or dutch processed
- 2-3 tbsp powdered sugar more or less to taste
- 1/2 tsp vanilla extract optional
Instructions
- Add whipped cream, sugar, cocoa powder, and optional vanilla to a large bowl.
- Using a whisk attachment on a hand held or standing mixer, whisk until it starts to thicken and soft peaks form.
- At this point mix on low until stiff peaks form or desired consistency is reached. Be careful, it is very easy to go from creamy to split and overmixed.
- Once it’s your desired consistency, it’s ready to serve on your favorite dessert!
Notes
- Make sure your cream is very cold for optimal whipping. Chilling the bowl before mixing helps the whipping process as well.
- Don’t over-mix the whipping cream or else it can split and get grainy. If you do overmix, remix in a few more tablespoons of heavy whipping cream to help smooth the consistency.
- You can make stabilized chocolate whipped cream using the method shown in this stabilized whipped cream recipe.
- This recipe makes about 1 ½ cups whipped cream and can easily be halved or doubled as needed.
- This recipe is best used the day it's made, but will last 1-2 days in an airtight container in the refrigerator.
Nutrition
Serving: 0.25cup | Calories: 150kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 11mg | Potassium: 64mg | Fiber: 1g | Sugar: 4g | Vitamin A: 583IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.3mg
