Description
Light and fluffy chocolate whipped cream made with cocoa powder and just 4 ingredients, ready in minutes.
Ingredients
- 1 cup (240 ml) heavy whipping cream, cold, at least 35% fat
- ½ cup (50 g) powdered sugar
- ¼ cup (25 g) unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions
- Add the cold heavy cream, powdered sugar, sifted cocoa powder, and vanilla extract to a large mixing bowl. For best results, place the bowl in the freezer for 10 minutes before whipping (optional).
- Beat with an electric mixer on medium-high speed until the cream becomes thick and fluffy and forms peaks that hold their shape. Stop as soon as you reach the desired consistency to avoid overwhipping.
- Use immediately for topping, filling, or piping, or keep refrigerated until needed.
Notes
Storage: Store covered in the refrigerator for up to 2 days and lightly whisk again before using if needed.
Tips:
- Use cold heavy cream with at least 35% fat.
- Sift the cocoa powder to prevent lumps.
- Use unsweetened cocoa powder, not drinking chocolate.
- Whip to stiff peaks for piping or softer peaks for topping.
- Don’t overwhip or the texture can become grainy.
- Prep Time: 5 minutes
- Category: Frosting
- Cuisine: American