Chocolate Whipped Cream
Chocolate Whipped Cream is simple to make at home with just 3 basic ingredients. Perfect for adding to baked treats, fresh fruit, and more.
Servings 32 tbsp
Calories 65kcal
Equipment
- electric mixer
- COLD mixing bowl
Ingredients
- 1 pint heavy whipping cream - VERY COLD
- ¾ cup confectioner’s sugar or to taste
- ½ cup cocoa powder
Instructions
- Place the bowl and the whip in the freezer for at least 15 minutes prior to starting.
- Once the equipment is adequately chilled, add the heavy cream to the bowl and beat on medium-high speed with the whip attachment until it just starts to thicken. (you will see the tracks from the whip in the cream)
- Slowly add the confectioner’s sugar and cocoa powder - mixing carefully at first so that it doesn’t fly out of the bowl. Once moistened - increase the speed and whip well until it reaches the desired consistency. Take care to not over-mix as this will turn it into butter.
- Use immediately or chill any leftovers in the refrigerator. Keep in mind that it might deflate a bit after being stored.
Nutrition
Serving: 1g | Calories: 65kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 4mg | Potassium: 14mg | Fiber: 0.4g | Sugar: 3g | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.01mg | Net Carbohydrates: 0.4g