Chocolate Whipped Cream
This chocolate whipped cream recipe uses the food processor to produce a thick, creamy stabilized whipped cream that tastes of sweet cocoa. It requires minimal ingredients and just a couple minutes of whipping.
Servings 3 cups
Equipment
- food processor or blender
Ingredients
- 480g or 2 cups heavy whipping cream
- 50-65g or ¼ - ⅓ cup granulated sugar or brown sugar use the lesser amount for a less sweet whipped cream
- 30g or slightly heaped ¼ cup dutch process cocoa powder for alternative cocoa powders scroll up to the ‘recipe ingredients’ section
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Set the cold heavy cream, sugar, salt, cocoa and vanilla in the bowl of a food processor.
- Run the processor on high for 60 seconds, then check the whipped cream: is it thick? Does it leave a stiff moat if you run a spoon or spatula through it? Does it droop off the spatula right away? Most likely you’ll need to run it for another 30-45 seconds. After that, check it again and it should hold stiff peaks.
- Spread over chilled pie, cooled cupcakes or use it to frost a cake. I don’t advise making the whipped cream itself ahead of time but once it’s on the baked dish it can be kept at cool room temperature for up to 6 hours. If you need to store it longer, chill in the fridge.
Video
Notes
Makes about 4 cups whipped cream, enough to frost a 4 layer 8 inch round cake, pipe on a dozen cupcakes, or spread over a sheet cake. For a thinner pie topping, halve the recipe.