Chocolate Whipped Cream

Chocolate Whipped Cream

By Erin Huffstetler | 07/28/2020 | No Comments

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Love all things chocolate? Then, you need this chocolate whipped cream in your life. Use it to top pancakes, pies, cakes, cupcakes, coffee and ice cream, or just eat it by the spoonful. It tastes like chocolate mousse, but comes together in minutes, not hours. It can even be piped, if you want to get fancy with things.

How to Make Chocolate Whipped Cream

This recipe makes 1-1/2 to two cups of chocolate whipped cream. I recommend making a triple batch, if you plan to use it to frost a cake or cupcakes.

Ingredients;

  • 1 cup heavy whipping cream
  • 3 Tbsp unsweetened cocoa powder (natural or Dutch-processed)
  • 2 Tablespoons powdered sugar (or granulated sugar)
  • 1 tsp vanilla extract

I used three Tablespoons of high-fat Dutch cocoa powder to make the dark brown whipped cream seen here. It has a dark chocolate flavor. If you want a lighter color and chocolate flavor, scale back to one or two Tablespoons of cocoa powder, and consider using natural cocoa powder, which has a lighter color. Feel free to increase the sugar, if you want a sweeter, milk chocolate flavor.

You can use either powdered sugar or granulated sugar in this recipe, but your whipped cream will be slower to deflate, if you use powdered sugar. That’s thanks to the small amount of cornstarch that most manufacturer’s add to powdered sugar.

What You Do:

Combine all the ingredients in a mixing bowl, and whip, until stiff peaks form. This will take about three minutes in a stand mixer.

Tip: Start at low speed, and gradually increase the speed to high, as the cream begins to thicken. This will minimize spatters, and save you a lot of clean up.

If you’re whipping your cream with a hand-mixer, or by hand, it helps to start with a chilled mixing bowl and whisk/beaters. Just stick them in the freezer for 10-15 minutes, before you’re ready to make your whipped cream.

Use your chocolate whipped cream immediately, or store it in the fridge, and use it within two days. It’s fine to use it after that point, but it’ll start to deflate. To perk it back up, just whisk it briefly to whip air back into the cream.

Jar of Chocolate Whipped Cream

How to Stabilize Chocolate Whipped Cream

Want to pipe your whipped cream, or just keep it from deflating and weeping? Then, add a bit of unflavored gelatin to help stabilize it. Just place two teaspoons of water in a microwave-safe bowl. Add 1/2 teaspoon of gelatin, and let it sit for three minutes. Then, microwave the mixture for five seconds at a time, until the gelatin fully dissolves. Add it to your whipped cream, when it reaches soft peaks. Then, continue whipping, until your whipped cream reaches stiff peaks. Easy! Your whipped cream should now hold its shape, without deflating or weeping, for up to three days.

Dollops of Whipped Cream on a Baking Sheet

How to Freeze Your Whipped Cream

If you end up with leftover whipped cream, follow these simple instructions to freeze the extras.

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Chocolate Whipped Cream

Chocolate Whipped Cream

This chocolate whipped cream is delicious on pancakes, beverages and ice cream, and sturdy enough for frosting cakes and cupcakes.



Ingredients:

  • 1 cup heavy whipping cream
  • 3 Tbsp unsweetened cocoa powder (natural or Dutch-processed)
  • 2 Tablespoons powdered sugar (or granulated sugar)
  • 1 tsp vanilla extract

Instructions:

Whip ingredients together, until stiff peaks form (about three minutes in a stand mixer, longer with a hand mixer, or by hand)

Use, or store in the fridge for up to two days. If the whipped cream starts to deflate, just whisk it briefly, to incorporate more air.

To Stabilize Whipped Cream: Measure two teaspoons of water and 1/2 teaspoon unflavored gelatin in a microwave-safe bowl. Let sit three minutes; then, microwave five seconds at a time, until gelatin dissolves. Add once whipped cream reaches soft peaks. Then, continue whipping, until you reach stiff peaks. This will give you a whipped cream that can be piped, and is much slower to deflate or weep.

Notes

  • Scale back the cocoa powder to one to two Tablespoons, for a lighter colored whipped cream, with a less intense chocolate taste.
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