Use fresh whipped cream immediately or pop it in the fridge until ready to use.Homemade Whipped Cream is so creamy and rich and delicious and a breeze to make. It goes from stiff peaks to overbeaten very quickly. The texture is up to you, but be careful as the whipped cream continues to thicken. Continue at this rate until tracks from the whisk start to form in the cream and it becomes thick–about 3 minutes.Ĭontinue to use the hand mixer until the whipped cream has soft, medium, or stiff peaks. Once the mixture is foamy, turn up the speed on the mixer to medium. This will prevent cocoa powder from flying everywhere while it begins to incorporate into the cream. Whisk the cocoa, sugar, heavy whipping cream, and vanilla extract together until mostly combined before starting to use the hand mixer. Note that you may use a stand mixer as well. #Homemade whipped cream recipe with heavy cream how toA Quick Overview of How to Make It!įind the complete printable recipe at the end of the post.Ĭhill the bowl and whisk attachment (for a hand mixer) for at least fifteen minutes in the freezer. Vanilla Extract – If you have a high quality vanilla extract on hand, this is the time to use it. The higher the quality, the better the taste! I did not test this recipe with Dutch-Process cocoa. Natural Unsweetened Cocoa Powder – I use Hershey’s, but any natural unsweetened cocoa powder will work. Powdered Sugar – You can usually substitute granulated sugar if you don’t have any powdered sugar on hand, but the cornstarch in the powdered sugar (also known as confectioners’ sugar) lends additional stability to the whipped cream. Avoid “whipping cream” which is a lower fat product and won’t whip as well. Heavy Cream – Look for “heavy cream” or “heavy whipping cream” at the grocery store. You likely have everything you need already! The ingredients for Chocolate Whipped Cream are straightforward. Top your coffee with a swirl for an instant pick-me-up. You could use it for frosting cupcakes or a sheet cake. Try using the finished whipped cream for serving alongside brunch (excellent with fresh fruit or on top of pancakes or waffles). Use a chilled metal bowl and whisk to prepare this recipe so that you get the best volume and stability possible. The texture is great and more stable than plain whipped cream. It’s a smooth chocolate flavor that tastes like a rich chocolate ice cream. I also found that the amount of sugar needed to be slightly increased (as well as the vanilla extract).Įven the mixing method needed editing when I realized that the hand mixer sprayed cocoa powder everywhere if it wasn’t lightly whisked beforehand. Finding just the right amount of cocoa powder took a few tries. When I first began testing this recipe, I realized instantly it would require more tweaking from my original homemade whipped cream recipe than simply just adding cocoa powder. Please note that this post contains affiliate links which allow me to earn a small commission when a purchase is made at no additional cost to you. Also try it on your coffee or swirled onto pancakes or waffles! Try using it to top sheet cakes or pipe over cupcakes. It tends to be a bit more stable than plain whipped cream which makes it a great choice for using as a frosting. Chocolate Whipped Cream is smooth, thick, and packed with chocolate flavor.
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