Cocoa Whipped Cream



  1. Chill a medium-sized bowl and mixer beaters in the fridge for 10 to 15 minutes (this is especially important if your kitchen is warm).
  2. Pour a third of the cream into the medium-sized bowl.
  3. Add powdered sugar, cocoa, and vanilla. Mix on low speed until incorporated.
  4. Add the remaining cream to the bowl.
  5. Beat with a mixer on medium high speed until cream begins to thicken.
  6. Do not over beat or the cream will separate.


Use immediately.

It is best to whip the cream just before serving. If you have guests you can whip it just before they arrive and then refrigerate.

Click here for regular whipped cream.

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