Stabilized Chocolate Whipped Cream
The easiest stabilized chocolate whipped cream that's packed with chocolate flavour and will hold up on any dessert. Ready in under 5 minutes and there's no need to fuss with gelatin or cream cheese to keep it from wilting.
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!
Notes
*If you overbeat the cream and it looks kind of lumpy, you can try pouring an additional 1-2 tbsp of cream in and folding it in gently.
Tried this recipe?Let us know how it was!