Chocolate Whipped Cream (with recipe)

Black-Forest-2-1024x682Top your dessert with chocolate whipped cream.

You’ve probably made vanilla whipped cream a thousand times.  How many of those times would chocolate been better than vanilla?

This is a nifty recipe to have in your arsenal.  Not only will you use it as a dessert topping, but it makes a great filling and even frosting.

It’s made with cocoa so it’s not expensive.

Two Ways to Make Chocolate Whipped Cream

The difference in these two recipes is what you use to stabilize your whipped cream to keep it from melting.

Of course, you don’t have to use a stabilizer.  You probably didn’t use a stabilizer with your vanilla whipped cream.  But without it, the whipped cream becomes pretty saggy in an hour.  It’s too easy to add a stabilizer to make prettier, longer lasting desserts.

You can stabilize your whipped cream with either cream cheese or with meringue powder.  Of course, cream cheese adds flavor to your whipped cream. Meringue powder adds little flavor.

How to Use Your Chocolate Whipped Cream for Frosting

Add more stabilizer.  The frosting on your cake may need to hold up all day.  Double the stabilizer.  If you are going to hold it overnight, triple it.

If you add that much cream cheese, you will have a chocolate cream cheese frosting.  If you don’t want that cream cheese taste, use meringue powder.

The Importance of the Cocoa

The cocoa carries the flavor.  Use the best cocoa available.  You want a gourmet cocoa with a high cocoa butter content.  Your whipped cream will taste like your cocoa.

The Recipes: Chocolate Whipped Cream with Real Cocoa

Again, the difference in these two recipes is the stabilizer.  You can make chocolate whipped cream without a stabilizer.

Whipped cream that has started to melt can be rewhipped.  If you whip it too long, the cream will turn to butter.

Chocolate Whipped Cream with Cream Cheese

2 ounces cream cheese softened
1/2 cup sugar
1/2 teaspoon Madagascar vanilla
2 cups heavy whipping cream
3 tablespoons Ramstadt Breda Rich Dark Cocoa

Whip the cream cheese and sugar together until blended.  Add the rest of the ingredients and whip until stiff peaks form.

Chocolate Whipped Cream with Meringue Powder

3 tablespoons meringue powder
1/2 cup sugar
1/2 teaspoon Madagascar vanilla
2 cups heavy whipping cream
3 tablespoons Ramstadt Breda Rich Dark Cocoa

Whisk the sugar, cocoa, and meringue powder together.

Whip the cream until soft peaks form.  Add the dry mixture a little at a time.  Add the vanilla.  Beat until stiff peaks form.