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With this recipe, we’ll guide you through making an easy, delicious, stabilized chocolate whipped cream in just minutes!
Making your own chocolate whipped cream is a fun and easy way to take your dessert game up a notch. This simple recipe requires four ingredients and about five minutes of prep time.
The best part is that it will hold its shape and not fall flat! If you’ve tried my Stabilized Whipped Cream Recipe, you know how easy it is and chocolate whipped cream is just as easy and delicious. It’s so simple; you’ll be making it time and time again!
Why This Recipe Works
- Stabilized whipped cream made with all-natural ingredients. No gelatin or piping gel is needed.
- The Cocoa Powder and Powdered Sugar add flavor as well as structure.
- The Heavy Cream whips well and stays creamy.
Imagine all the possibilities with this chocolate whipped cream. You can add it to ice cream, cake, brownies, or just about anything else you can think of! Not only is it delicious, but it’s effortless to make! Then just put it in a frosting bag and pipe away!
Ingredient Notes
- Cream – Be sure to use cold heavy cream (double cream) or whipping cream for this recipe.
- Cocoa Powder: Use a good quality cocoa powder for the best flavor. Dutch process cocoa will work, but the whipped cream will be darker in color.
- Milk Powder: Using skimmed milk powder is key to this recipe. It helps stabilize the whipped cream so it doesn’t deflate. Powdered skimmed milk can be found in most supermarkets, but you can also buy it here on Amazon (#paidlink).
- Confectioner’s Sugar: This is also known as powdered or confectionary sugar. You can use granulated sugar if necessary, but it will take longer to dissolve properly, so be sure it’s dissolved before whipping.
Step by Step Instructions
Start with adding the chilled cream to a cool bowl.
Add powdered sugar, cocoa powder, and powdered milk.
Blend slowly at first to combine.
Raise the speed to high to whip the cream. You’ll know it’s done when the waves in the cream hold their shape.
Serve and enjoy.
Erren’s Top Tips
- This recipe can be made using a mixer or food processor.
- Chilling the bowl and beaters ahead of time will make your whipped cream more stable. This means that you’ll be able to achieve stiffer peaks, which is what we want!
- 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.
Recipe
Chocolate Whipped Cream
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.
Tips
- 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.
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