I should note, while you can frost cakes with whipped cream, it’s considerably more challenging to work with than regular buttercream and not nearly as stable. It pairs best with light desserts like fruit or angel food cupcakes. You can absolutely pipe chocolate whipped cream and use it as a frosting. Can I use this as frosting/can it be piped? Whipped cream is best when made right before serving, but you can store the leftovers in a covered container in the refrigerator for 48 hours.
Serve and enjoy! Where to Use Chocolate Whipped CreamįAQ How do you store chocolate whipped cream? Use a whisk, handheld electric mixer, or the whisk attachment of your stand mixer to whisk the cream until it reaches your desired consistency (soft peaks for spooning over drinks, stiff peaks for piping).Ĥ. You can skip the extra step if you want, but you might end up with a few cocoa powder lumps in the finished whipped cream.ģ. I recommend using a fine-mesh strainer to sift the cocoa powder into the bowl. In your chilled bowl or the bowl of your stand mixer, combine heavy cream, vanilla, sugar, and cocoa powder. This will help your cream whip up a little faster and more easily.Ģ. If whipping the cream by hand, chill your bowl in the freezer for 15 minutes before starting. Experiment and see which cocoa flavor you prefer (I go back and forth on which is my favorite).Ī note on sugar choice: When adding sugar, keep in mind that by weight, 1 tablespoon of granulated sugar is almost twice as much sugar as 1 tablespoon of powdered sugar, so whipped cream made with the same volume of granulated sugar will be much sweeter than whipped cream made with powdered sugar. Cocoa powder: Both natural and Dutch-process cocoa powder will work for this recipe.Granulated or powdered sugar: You can use granulated or powdered sugar when making whipped cream, but I prefer to use powdered sugar because it contains cornstarch which helps stabilize the whipped cream.(I recommend using it to make a cute little batch of cream scones.) Have leftover heavy cream? Check out my post What to Do With Leftover Whipping Cream for ideas for using up the leftovers. Heavy cream/heavy whipping cream: Both heavy cream (30–36% milk fat) and heavy (whipping) cream (36%+ milk fat) work just fine for whipped cream, so use whichever one you have on hand.The process is exactly the same, you’ll just add a bit of cocoa powder to the mix to get this chocolate version. It feels decadent enough to eat with a spoon and call it dessert, but it’s especially good spooned over hot chocolate, coffee, or your favorite desserts to add a little boost of chocolate flavor.īest of all, it’s just as easy to make at home as regular whipped cream. Not quite feeling classic vanilla whipped cream today? Add a little cocoa powder and make that whipped cream into chocolate whipped cream.Ĭhocolate whipped cream is such a fun (and ridiculously good) twist on classic whipped cream. One of my favorite things about making whipped cream at home instead of getting it from a spray can is that you can control everything about it, the texture, the sweetness level, and best of all, you can customize the flavor any way you want. Chocolate whipped cream is a fun twist on classic whipped cream that is so good spooned over hot chocolate, coffee, and your favorite desserts.
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