Chocolate Whipped Cream is an easy variation on homemade whipped cream that uses unsweetened cocoa powder, heavy cream, and powdered sugar. The resulting cream is quite stable (and super delicious) so it's a great option for piping on top of fancy desserts. Also amazing on top of a homemade latte or a stack of pancakes!
5tablespoonspowdered sugaralso known as confectioners' sugar
1cupheavy whipping cream well chilled
½teaspoonvanilla extract
Instructions
Start by placing a metal bowl and the whisk attachment (for either a hand mixer or a stand mixer) in the freezer. Allow to chill for fifteen minutes. This step greatly improves the texture and stability of the whipped cream.
Remove bowl and whisk from freezer and pour in the cocoa, sugar, heavy whipping cream, and vanilla extract. If you begin beating right away, the cocoa powder tends to spray everywhere, which is why we add the heavy cream on top. I also suggest whisking by hand for a few minutes to incorporate the ingredients before beating. Now, use the hand mixer on low until the mixture starts to thicken and foam.
Once the mixture is foamy, turn up the speed on the mixer to medium. Continue at this rate until tracks from the whisk start to form in the cream and it becomes thick–about 3 minutes. Taste Test: Once the whipped cream is thickened, give it a taste and adjust flavors as needed.
Begin checking the cream frequently for soft, medium, or stiff peaks. Turn off the mixer, pull the whisk away and check the consistency of the "peak" that forms on the whisk. See explanations below:Soft peaks – These are soft billowy peaks that just flop over. Best for scooping and swirling, not piping.Medium peaks – A peak of cream that holds its shape, but flops over at the top. Medium or stiff peaks are best for piping. This is the ideal whipped cream texture in my opinion!Stiff peaks – A stiff peak of cream that holds its shape and does not flop at all. Careful, it's easy to go overwhip here! Stiff peaks are great for piping.Overbeaten – Not quite butter, but the cream has become overly stiff and clumpy. If this happens, you may be able to salvage it by adding more heavy cream and very gently folding it in with a spatula.
Use fresh whipped cream immediately or pop it in the fridge until ready to use.
Notes
How Long Will Chocolate Whipped Cream Last?I find that the addition of cocoa powder makes this whipped cream variation more stable than a basic recipe. Ideally, prepare it the same day you plan to use it, but if that isn't feasible, make it a day in advance no problem. It lasts up to five days in the fridge.How to Use ItThe sturdy texture makes this a good choice for frosting (though I haven't tried it with a layer cake--not sure if that would work out as well). Use it to swirl over a sheet cake or pipe on top of cupcakes.It's also excellent on coffee, ice cream sundaes, cheesecake, pancakes, waffles, crepes and more.
Nutrition Facts
Chocolate Whipped Cream
Amount per Serving
Calories
497
% Daily Value*
Fat
44
g
68
%
Saturated Fat
28
g
175
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
134
mg
45
%
Sodium
34
mg
1
%
Potassium
191
mg
5
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
23
g
26
%
Protein
4
g
8
%
Vitamin A
1749
IU
35
%
Vitamin C
1
mg
1
%
Calcium
85
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.