Description
This fluffy chocolate whipped cream is a simple yet decadent dessert topping made with heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract. It whips up quickly to create a light, airy frosting or filling perfect for cakes, cupcakes, or enjoying straight from the bowl. Adding a bit of espresso powder enhances the chocolate flavor for an extra depth.
Ingredients
Scale
Main Ingredients
- 2 cups heavy whipping cream
- ¼ cup heaping cocoa powder
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of sea salt
Optional Add-in
- 1 teaspoon espresso powder
Instructions
- Combine Ingredients: In a medium bowl, add the heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and a pinch of sea salt. If using, add the espresso powder to boost the chocolate flavor.
- Whip Mixture: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the mixture on medium speed. Continue whipping for about 4-5 minutes, or until stiff peaks form, which means when you lift the whisk, the peaks hold their shape firmly without collapse.
- Chill and Serve: Chill the whipped cream until you are ready to serve. Enjoy it spoons-full as a dessert treat, or use it as a light and airy frosting or filling for cakes, cupcakes, and other desserts.
Notes
- Ensure the heavy cream is well chilled before whipping for best results.
- Using a metal or glass bowl chilled in the freezer beforehand will help the cream whip faster and hold better.
- Do not overwhip as it can turn into butter. Stop when stiff peaks form.
- Espresso powder is optional but brings out the richness of the cocoa.
- Can be stored in an airtight container in the refrigerator for up to 24 hours.
