Description
A rich and fluffy chocolate whipped cream frosting, perfect for topping cakes, cupcakes, or enjoying as a dessert dip.
Ingredients
Units
Scale
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions
- Chill the mixing bowl and beaters in the refrigerator for 15 minutes before starting.
- In the chilled bowl, combine the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract.
- Beat on low speed until ingredients are combined, then increase to medium-high speed.
- Continue beating until stiff peaks form and the frosting holds its shape.
- Use immediately to frost cakes or cupcakes, or refrigerate until ready to use.
Notes
- Ensure the cream is very cold for best results.
- Do not overbeat as the cream can turn into butter.
- Can be made up to 1 day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 4g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 25mg