Chocolate Whipped Cream

Name: Chocolate Whipped Cream
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups heavy whipping cream (chilled; See Note 1); ¼ cup cocoa powder (unsweetened and sifted; See Note 2); ¼ to ⅓ cup powdered sugar (See Note 3); 1 teaspoon vanilla extract ((optional)); 2 teaspoons unflavored gelatin (vegetarian option in Note 4); 2 Tablespoons water; 3 Tablespoons heavy whipping cream

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 4

Cost: $6.64 /serving

Author : Jamie

chocolate whipped cream

Ingredients

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2 cups heavy whipping cream (chilled; See Note 1)¼ cup cocoa powder (unsweetened and sifted; See Note 2)¼ to ⅓ cup powdered sugar (See Note 3)1 teaspoon vanilla extract ((optional))2 teaspoons unflavored gelatin (vegetarian option in Note 4)2 Tablespoons water3 Tablespoons heavy whipping cream

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Instructions

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Step 1

(Optional) Stabilized chocolate whipped cream: Add the water and gelatin in a microwave-safe bowl and microwave for 5 to 10 seconds until the gelatin is melted and dissolved. While still liquid, add the heavy whipping cream (the smaller amount) and mix together until well combined. Note: Adjust the recipe with a bit more sugar and cocoa powder due to added gelatin mixture.

Step 2

Whip together: In a large bowl, add the heavy whipping cream, cocoa powder, powdered sugar, vanilla extract (if using), and gelatin mixture (if using). Using a hand mixer, stand mixer, or whisk, beat on low speed and then increase to high speed until stiff peaks form. Tip: Once soft peaks form, check every 10 seconds as it's easy to over-whip. A telltale sign is a grainy or curdled texture.

Step 3

Use or store: Use immediately to decorate and frost cakes or cupcakes. Or store it in the fridge or freezer. See Note 5.