Chocolate Whipped Cream

🧂 Ingredients

• 2 tablespoons natural unsweetened cocoa powder
• 5 tablespoons powdered sugar

  also known as confectioners' sugar
• 1 cup heavy whipping cream

  well chilled
• ½ teaspoon vanilla extract

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 Use fresh whipped cream immediately or pop it in the fridge until ready to use.

Nutrition Info