Take your whipped cream to a new level with the sweetness of chocolate flavor. This chocolate whipped cream is light and fluffy and easy to make with just 4 ingredients.
How many times have you been looking for a frosting recipe that tastes delicious, full of chocolaty flavor and stable enough to hold its shape while decorating cake? If you are still looking around, here this recipe is. Chocolate whipped cream is a genius recipe. Nothing could beat the fresh whipped cream with a bittersweetness from chocolate. And I am sure that knowing how to make it properly is important for those who like to bake.
This frosting looks a lot like chocolate mousse: light, fluffy and sweet. Well that’s when it’s served in a jar or an individual cup. Now we are talking about the frosting that’s used for decorating layer cakes. That’s why we need some tricks to make it stable enough; otherwise it will be too runny to decorate.
HOW TO MAKE CHOCOLATE WHIPPED CREAM?
Chocolate whipped cream is easy to make but there’s one thing that requires your attention: timing. If you whisk it too much, it will end up turning into butter.
Pour the heavy cream, sifted cocoa powder, sugar, vanilla extract into a large mixing bowl and beat on medium-low speed for 30 seconds. Then increase speed to high and beat until stiff peak forms or desired thickness is reached. The chocolate whipped cream is stabilized when you can see the peaks hold their shape firmly.
TIPS TO THE STABILIZED CHOCOLATE WHIPPED CREAM
- Use heavy cream or any cream that contains a high level of milk fat (usually 30-35% of milk fat). The fat in heavy cream can keep the tiny air bubbles that get caught during the whipping process, giving the lightness and fluffiness of the final whipped cream. For the best result, do not use whole milk or half and half. Depending on location, heavy cream can be sold as whipping cream or double cream.
- Use the cold heavy cream. This is very important that the heavy cream must be chilling before mixing. At warmer temperatures, that fat starts to soften and the globules collapse, so the cream can’t whip up as fully.
- Whip the cream just until it reaches either soft peaks or stiff peaks. The longer you whip, the thicker the cream becomes. Soft peak forms when you lift the beater out of the cream, the peak can hold its shape but curl over a bit on itself. Stiff peak (Firm peak) forms when it can stand straight up after the beater is lifted. Do not over whip.
- Cocoa powder should be sifted. When the powder is sifted, it will prevent the lumps, leaving the smooth fluffy whipped cream.
- Powdered sugar is recommended. Powdered sugar contains a bit of cornstarch and this will help keep your whipped cream fluffy. It is ok if you use granulated sugar, as long as you whip up properly.
HOW LONG CAN YOU KEEP THE CHOCOLATE WHIPPED CREAM?
Chocolate whipped cream can be stored in an airtight container in the fridge for up to one week. If there is any liquid after a couple of days, bring it back by rewhip it for 30 seconds.
Chocolate Whipped Cream
- 2 cups (240ml) heavy cream chilled
- 6 tablespoons (1/3 cup/38g) powdered sugar
- 3 tablespoons (22g) cocoa powder sifted
- 1 teaspoon (5ml) pure vanilla extract
- In a large mixing bowl, using a mixer fitted with the whisk attachment, beat heavy cream, sifted cocoa powder, sugar, and vanilla on medium-low speed for 30 seconds. This would help incorporate all ingredients. Increase speed to high and beat until the cream reaches soft peaks or desired thickness is reached. Do not over whip or you will have chocolate butter!
- Use it immediately. If not, cover with plastic wrap and refrigerate for up to a week.