Chocolate whipped cream is a really great topping for any cake that doesn’t need a heavy frosting coating. It’s light, airy and super easy to make too. If you have any leftover it goes really well in coffee the next day. Or straight from the spoon. Ahem.

We have a frosting hater in our house, true story the woman who will eat the frosting OFF the cupcake and toss the cake has a son who will scrape the frosting off the cake and eat only the cake. Or he used to anyway he’s getting more tolerant these days but 6 years ago he cried when he thought his cake would have to have frosting on it. I’ve become a master at making cool cakes and leaving part of it unfrosted or make the extra batter into little unfrosted cupcakes for him. Picky about frosting yes? Willing to eat 2 pounds of brussels sprouts happily? Also yes. So I figure we’re even and I’ve just accepted the weird frosting pickiness.

I’ve made plain whipped cream for cakes before but this year he wanted a chocolate chocolate cake and before I could stop myself I said “hey I can make chocolate whipped cream for it.” {OH open mouth insert hoof} gee I sure HOPE I can make chocolate whipped cream it was I should have said. Whew, when I looked up a recipe it seemed they were plentiful, bless the internet.

You will need a deep bowl, a sturdy arm and a whisk, unless you happen to have a mixer or a stick blender, to make this recipe. **NOTE**chill all whipped cream making utensils for 20-30 minutes in the freezer to make your whipped cream making experience fool proof.

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Chocolate Whipped Cream
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Course Dessert
Cuisine Alaskan, American
Servings
Ingredients
Course Dessert
Cuisine Alaskan, American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. in a deep bowl or the bowl for you mixer mix 1 cup of heavy cream with the sugar
  2. stir to dissolve the sugar
  3. run the cocoa through a sifter or fine sieve to remove the lumps
  4. add the cocoa to the cream and sugar and stir well- most of lumps will be gone
  5. pour in the rest of the cream and the vanilla
  6. beat on high speed until the cream is thick and full and stands up in stiff peaks
  7. stop beating when it hits this stage or you will end up with chocolate butter and no it doesn't taste good
  8. if you do not have a mixer you can whip this by hand keep whipping until it stands up in stiff peaks
  9. you may also use a stick blender whipping until it again stands up but keep the stick blender submerged or you will cover your kitchen in whipping cream

Delicious!

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