Description

This silky smooth Chocolate Whipped Cream is a luscious and easy-to-make topping perfect for cakes, pies, hot chocolate, and more. Made by whipping cold heavy cream with powdered sugar, unsweetened cocoa powder, vanilla extract, and a hint of salt, it delivers a rich chocolate flavor and airy texture in just minutes.

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: Place your mixing bowl and whisk or beaters in the refrigerator for 10-15 minutes to ensure they are cold. This helps the cream whip faster and achieve better volume.
Combine Ingredients: In the chilled bowl, pour in the cold heavy cream, then add the powdered sugar, unsweetened cocoa powder, vanilla extract, and a pinch of salt if using. Gently mix to combine.
Whip the Cream: Using an electric mixer on medium-high speed, whip the mixture for 3 to 5 minutes until soft peaks form. Watch carefully to avoid overwhipping, which can turn the cream grainy or into butter.
Serve or Store: Use the chocolate whipped cream immediately as a topping for desserts like cakes, cupcakes, pies, or hot chocolate. If not using right away, store it in an airtight container in the refrigerator for up to 24 hours.

Notes

For best results, use cold heavy cream and chilled tools to achieve maximum volume.
Be cautious not to overwhip as the cream can separate and turn into butter.
The pinch of salt is optional but helps to enhance the chocolate flavor.
Use immediately or store covered in the refrigerator but consume within 24 hours for freshness.
You can adjust the sweetness by varying the amount of powdered sugar according to taste.