Chocolate Whipped Cream Recipe

Chocolate Whipped Cream Recipe: In just five minutes, you can have silky, fluffy chocolate whipped cream! Just three ingredients are needed for this simple recipe: heavy whipping cream, sugar, and cocoa powder. You may use the frosting to garnish cakes and cupcakes or to flavor hot chocolate. Option for stabilized chocolate whipped cream is provided!

Chocolate Whipped Cream Recipe

INGREDIENTS

INSTRUCTIONS

• (Optional) Chocolate whipped cream stabilization: In a bowl that is suitable to microwave, add the water and gelatin. Microwave for 5 to 10 seconds, or until the gelatin is melted and dissolved. Add the lesser amount of heavy whipping cream while it’s still liquid, and stir until thoroughly blended. Note: Because of the additional gelatin combination, adjust the recipe by adding a little more sugar and cocoa powder.
• 2 teaspoons unflavored gelatin, 2 tablespoons water, and 3 tablespoons heavy whipping cream

• Beat together: Place the heavy whipping cream, powdered sugar, cocoa powder, vanilla extract (if used), and gelatin mixture (if using) in a big bowl. Beat at low speed for a while, then increase to high speed until stiff peaks form, using a hand mixer, stand mixer, or whisk. Advice: Since it’s simple to overwhip, check every 10 seconds once soft peaks start to form. A texture that is gritty or curdled is a dead giveaway.
  1 teaspoon vanilla extract, 2 cups heavy whipping cream, ¼ cup chocolate powder, and ¼ to ⅓ cup powdered sugar

• Put to use or store: Use right away to frost or decorate cakes and cupcakes. Alternately, keep it chilled or frozen.

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 NOTES FOR RECIPE

• About 4 cups of chocolate whipped cream are produced.
  Heavy whipping cream: At your grocery shop, you could come across items labelled “whipping cream,” “heavy whipping cream,” and “heavy cream.” Since the names are equivalent, use heavy cream or heavy whipping cream. This makes the whipped cream creamier and thicker.

• Cocoa powder: The whipped cream’s flavor and color will vary depending on the kind of cocoa powder used. Compared to natural cocoa powder, which has a fruity, astringent flavor, Dutch process cocoa powder is darker in color, less bitter, and has a smoother, more mellow taste. Use black cocoa powder, a highly alkalized variation of the Dutch method, for an even darker shade.

• Powdered sugar: Contains cornstarch, which stabilizes the sugar but adds a slight graininess. If preferred, you can replace the ¼ cup of finely granulated sugar with ⅓ cup of powdered sugar.

• Gelatin replacement that is vegetarian: Replace one tablespoon of nonfat milk powder (skim milk powder) with one teaspoon of gelatin. There’s no need to dissolve this with heavy cream and water. Simply mix it together with the sugar.

• Store in an airtight jar in the refrigerator for up to two days. It will start to lose air after two days. Store in an airtight container and freeze for up to one month. When ready to serve, freeze individual portions (pre-piped) and arrange them on top of desserts. Within minutes, it will melt beautifully.

Tips:

• Chill the bowl and whisk/beater attachments in the fridge or freezer for 10 to 15 minutes for best results. 
• To avoid over whipped cream, check every 10 seconds once soft peaks form.
• For layered cakes and desserts, I highly recommend using stabilized whipped cream. It will hold up better under the weight of layers and hold its shape better compared to regular whipped cream

NUTRITION

• Calories: 241 kcal
• Carbohydrates: 11g
• Protein: 2g
• Fat: 22g
• Saturated Fat: 14g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 6g
• Cholesterol: 67mg
• Sodium: 17mg
• Potassium: 95mg
• Fiber: 1g
• Sugar: 10g
• Vitamin A: 875IU
• Vitamin C: 1mg
• Calcium: 43mg
• Iron: 1mg