Description

Deliciously smooth and rich chocolate whipped cream made with cold heavy cream, cocoa powder, and a touch of vanilla. Perfect for topping desserts or enhancing your favorite hot beverages, this easy-to-make whipped cream is fluffy and decadent with just a few simple ingredients.

Ingredients

Whipped Cream Base

1 cup heavy cream (cold)
2 tablespoons powdered sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
A pinch of salt (optional, to enhance the chocolate flavor)

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Instructions

Chill the Bowl and Whisk: For best results, place your mixing bowl and whisk (or beaters) in the refrigerator for 10-15 minutes before making the whipped cream. This helps the cream whip up faster and more effectively.
Combine Ingredients: In the chilled bowl, combine the cold heavy cream, powdered sugar, cocoa powder, vanilla extract, and a pinch of salt if using. Make sure all ingredients are properly measured and ready.
Whip the Cream: Using an electric mixer on medium-high speed, whip the mixture for about 3-5 minutes, or until soft peaks form. Be careful not to overwhip, as the cream can start turning into butter, resulting in a grainy texture.
Serve or Store: Use the chocolate whipped cream immediately to top cakes, cupcakes, pies, or hot chocolate. Alternatively, store it covered in the refrigerator for up to 24 hours, and gently re-whip if needed before use.

Notes

Chilling the bowl and whisk is key for quick and stable whipping.
Soft peaks mean when you lift the whisk, peaks gently fall over—don’t whip to stiff peaks unless you want a firmer texture.
If you accidentally overwhip, you can try to fix it by gently mixing in a little more cold cream.
Add a pinch of salt to enhance the chocolate flavor but omit if you prefer it purely sweet.
This whipped cream is best used fresh but can be stored refrigerated up to 24 hours.