Chocolate Whipped Cream
Take your whipped cream to a new level with the sweetness of chocolate flavor. This chocolate whipped cream is light and fluffy and easy to make with just 4 ingredients.
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Servings: 0 1 sheetcake/1 large round cake/16 cupcakes
Ingredients
- 2 cups (240ml) heavy cream chilled
- 6 tablespoons (1/3 cup/38g) powdered sugar
- 3 tablespoons (22g) cocoa powder sifted
- 1 teaspoon (5ml) pure vanilla extract
Instructions
- In a large mixing bowl, using a mixer fitted with the whisk attachment, beat heavy cream, sifted cocoa powder, sugar, and vanilla on medium-low speed for 30 seconds. This would help incorporate all ingredients. Increase speed to high and beat until the cream reaches soft peaks or desired thickness is reached. Do not over whip or you will have chocolate butter!
- Use it immediately. If not, cover with plastic wrap and refrigerate for up to a week.
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