Chocolate whipped cream is a luscious, lightly sweetened topping that adds a rich, velvety texture to desserts like cakes, pies, hot chocolate, or even fresh fruit.

With just a few ingredients, this versatile treat is easy to whip up and customize to your taste.

Kitchen Equipment Needed:

Mixing bowl (chilled for best results)
Hand or stand mixer with whisk attachment
Spatula

Ingredients:

1 cup heavy whipping cream (cold)
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract

Directions:

1. Chill the equipment:

Place your mixing bowl and whisk attachment in the refrigerator or freezer for about 15 minutes to ensure they’re cold.

2. Combine the ingredients:

In the chilled mixing bowl, add the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract.

3. Whip the cream:

Using a hand or stand mixer on medium speed, whip the mixture until soft peaks form. Increase to high speed and continue whipping until stiff peaks form, being careful not to overwhip (which can turn the cream grainy).

4. Serve immediately:

Use the whipped cream immediately as a topping or filling, or refrigerate it in an airtight container for up to 24 hours.

Prep Time:

5 minutes

Nutrition (per serving, 2 tablespoons, approx. 12 servings):

Calories: 45
Protein: 0g
Fat: 4g
Carbohydrates: 2g
Sugar: 1g

Expert Tips:

Sift the cocoa powder: To avoid lumps, sift the cocoa powder before adding it to the cream.
Sweetness adjustment: Taste the whipped cream before it’s fully whipped and add more sugar if needed.
Flavor variations: Add a splash of coffee liqueur or a pinch of cinnamon for a twist on the flavor.

FAQs:

Can I use Dutch-processed cocoa powder?
Yes, Dutch-processed cocoa will provide a deeper chocolate flavor.

How do I fix overwhipped cream?
If the whipped cream becomes grainy, add a small amount of cold heavy cream and gently whisk it back to the desired consistency.

Can I make it ahead of time?
Chocolate whipped cream is best used fresh, but you can make it a few hours ahead and store it in the refrigerator. Whisk it lightly before serving to refresh its texture.

Storing & Reheating:

Storing: Keep in an airtight container in the refrigerator for up to 24 hours.
Reheating: No reheating is necessary; serve chilled.

Substitutions & Variations:

Dairy-free version: Use chilled coconut cream in place of heavy cream.
Extra richness: Melt 1–2 tablespoons of semi-sweet chocolate chips, let cool, and fold them into the whipped cream.
Low-sugar option: Use a sugar substitute like powdered erythritol.

Chocolate Whipped Cream