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Today, I’ve got the most simple stabilized chocolate whipped cream that’s packed with chocolate flavour and will hold up on any dessert. No need to fuss with gelatin or cream cheese to keep it from wilting, instead we’ll use cream of tartar.
This chocolate whipped cream comes together in about 5 minutes and is so simple. You only need 1 bowl and if you don’t have an electric mixer, a whisk will still work, although it will require some elbow grease!
The secret to stabilizing this chocolate whipped cream is the use of cream of tartar. This is the same method I use in my stabilized whipped cream and works like a dream. It’s so easy, plus very inexpensive!
Can I Skip The Cream of Tartar?
Yes, this is just our stabilizer but you will still have a chocolate whipped cream without it. It just may not hold it’s shape for as long so if you plan to pipe it, I recommend adding the cream of tartar.
What If I Want More Chocolate Flavour
If you want the best chocolate flavour, then don’t skip the ground espresso. This helps emphasize the chocolate and adds a little depth to the flavour.
I don’t recommend adding more cocoa powder as it may start to become gritty.
Why Brown Sugar Instead Of Icing Sugar?
When testing this recipe, I decided to test it with light brown sugar as I love the flavour it adds but I also wanted to avoid any graininess or grittiness.
I did try this recipe initially with icing sugar but I didn’t enjoy how it sat on my tongue. I find the brown sugar creates a much smoother texture plus tastes better!
How Much Do I Need?
Whipping cream will double in size so if you use 1 cup of cream, you’ll get 2 cups of whipped cream. Depending on what you’re making that may be enough. This recipe is easily doubled or tripled though.
Here’s an example. If you’re making a pie and you cut it in 8 slices, I’d say whether you pipe or scoop the cream on, you’re typically putting 2-3 tbsp of cream on each slice. There are 4 tbsp in 1/4 cup so you’d need about 1-1.5 cups of whipped cream.
Of course if you don’t want to do all this math, just err on the side of caution and make extra! I doubt it’ll go to waste!
Soft vs. Medium. Stiff Peaks
You may see these terms in various recipes, usually used in different ways. Soft peaks is when the cream is just starting to get air incorporated and you’ll see that the ripples from the whisk will start to be noticeable and not immediately disappear. You should be able to get small peaks at this stage but they’ll immediately fall over. I don’t recommend whisking this cream to only soft peaks however as typically soft peaks are part of a recipe and are folded into a batter.
Medium peaks will go a bit beyond that. The cream will hold it’s shape to a point and be smooth and glossy. At this stage the peaks will slightly fall over. This is great for topping pies or similar desserts when you want that fluffy dollop of cream on top.
Stiff peaks are when the cream will hold its shape completely. The peaks will stay upright and not fall over. This is the consistency you’re looking for if you want to pipe swirls, or frost a cake or cupcakes. At this consistency the cream won’t deflate or slide off.
Overwhipped Cream
If you overwhip the cream, you may be able to save it by pouring an extra 1-2 tbsp of cream in and folding it in.
What To Pair It With?
Anything that chocolate goes with! I love topping my chocolate chip mug cake with it. It would also be delicious on top of my easy chocolate cupcakes or my easy vanilla cupcakes.
This chocolate whipped cream also works great to set out as a dip with a fruit and cookie charcuterie board as well!
Baking Tips
- Using cold cream, a cold whisk and a cold bowl makes it easier for the cream to whip up. If you don’t have space to put bowls, etc. in your fridge, don’t fret, I’ve never had an issue with it whipping up and have never prechilled my tools or bowl.
- If you want to enhance the chocolate flavour, then don’t skip the ground espresso!
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Frosting Recipes
Today’s song is by my all time favourite band and this is one of my favourite song’s by them. If you every get the chance to see July Talk live, DO IT! They are amazing and still my favourite live performance I’ve seen. I’ve seen them 3 times live and I cannot wait to see them again! Here’s Come Down Champion by July Talk. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
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Stabilized Chocolate Whipped Cream
Ingredients
- 1 1/2 cups (330g) whipping cream (cold, use straight from fridge)
- 1/4 cup (25g) cocoa powder
- 1/3 cup (60g) light brown sugar, packed
- 1/2 tsp vanilla extract
- 1/8 tsp cream of tartar (optional, to help stabilize)
- 1/4 tsp ground espresso (optional, but recommended)
Instructions
- In the bowl of a stand mixer or large mixing bowl if using a hand mixer, add all of the ingredients. Attach the whisk attachment.
- Whisk the mixture at medium-high speed. After about 2 minutes, it should start to get frothy and foamy, continue whisking for about 1-2 more minutes.
- At this point, medium peaks should be forming. Medium peaks will partially fall over. Stop here if you want that glossy dollop on a piece of pie, etc. If you want to pipe this, continue whisking for about another minute until stiff peaks form.
- Stiff peaks will not fall over. Stop whisking once the stiff peaks form otherwise you will overbeat your cream. *See notes
- Place into a piping bag and pipe immediately or store in the fridge for up to 5 days and enjoy!
