Chocolate Whipped Cream
This fluffy and delectable whipped cream can be used as a frosting or topping on desserts. It's outrageously creamy and holds its shape, so you're not left flat.
Servings 8 servings
Calories 165
Ingredients
- 1¼ cup heavy cream (also known as double cream) chilled
- 8 tablespoons powdered sugar sifted
- 1 tablespoon skimmed milk powder (nonfat powdered milk or Nonfat Instant Dry Milk)
- 2 tablespoons unsweetened cocoa powder sifted
Instructions
- Add powdered sugar, skimmed milk powder, and cocoa powder to the cream.
- Whip the cream with a food processor or mixer until it thickens (this doesn't take long at all, so check often).
- When you run a spoon through it, and it holds its shape without falling back into the gap, it's ready to use.
- This recipe makes about 2 cups of whipped cream.
Video
Notes
- This recipe can be made using a mixer or food processor.
- A chilled bowl and mixer beaters will help the whipped cream whip quicker.
- Use Chilled Cream. Cold cream whips up the quickest. I like to put mine in the freezer for about 15 minutes before starting.
- Don't over-whip – Whipped cream can quickly turn to butter if over-whipped. See the photos in the post and video for examples of what it looks like when it's whipped.
- Be sure to Sift the Cocoa Powder and Sugar. Cocoa powder and powdered sugar almost always have lumps which can ruin your frosting. Sift well before adding it to the cream.
Nutrition
Calories: 165 | Carbohydrates: 10g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 19mg | Potassium: 63mg | Sugar: 8g | Vitamin A: 565IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 0.2mg