Chocolate Whipped Cream

Step 1

Place a metal mixing bowl and beaters in the freezer for 15 minutes.

Step 2

Remove the bowl from the freezer. Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

Step 3

Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.