Description

This Chocolate Whipped Cream recipe is a luscious, fluffy topping made by whipping cold heavy cream with unsweetened cocoa powder, powdered sugar, and vanilla extract. Perfect for adding a rich chocolatey touch to cakes, cupcakes, hot chocolate, and fresh fruit, it delivers a smooth, creamy texture that’s easy to prepare and customize to your sweetness preference.

Ingredients

1 cup heavy whipping cream, cold
2 tbsp unsweetened cocoa powder
3 tbsp powdered sugar (adjust to taste)
1/2 tsp vanilla extract

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Instructions

Combine Ingredients: In a mixing bowl, add the cold heavy whipping cream, unsweetened cocoa powder, powdered sugar, and vanilla extract. Ensuring the cream is cold helps achieve better volume when whipped.
Whip Mixture: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the mixture on medium-high speed for 2 to 4 minutes. Continue whipping until soft to medium peaks form, where the cream holds shape but is still tender.
Adjust Sweetness: Taste the whipped cream and add more powdered sugar if you prefer it sweeter. Be careful not to overbeat as the cream can separate and become grainy.
Serve or Chill: Use the chocolate whipped cream immediately as a topping, or chill it in the refrigerator until ready to serve. For a firmer texture suitable for piping, whip until stiff peaks form and refrigerate.

Notes

Great for topping cakes, cupcakes, hot chocolate, or fresh fruit.
For firmer whipped cream ideal for piping, beat to stiff peaks and refrigerate before using.
Do not overbeat as it may turn grainy or start turning into butter.
Adjust powdered sugar quantity to tweak sweetness according to your taste.