Description
A rich and fluffy chocolate whipped cream frosting that’s perfect for topping cakes, cupcakes, or any dessert needing a light chocolatey finish.
Ingredients
Units
Scale
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions
- Chill the mixing bowl and beaters in the freezer for 10-15 minutes.
- In the chilled bowl, combine the heavy cream, powdered sugar, cocoa powder, and vanilla extract.
- Beat on low speed until the ingredients are incorporated.
- Increase speed to medium-high and beat until stiff peaks form, being careful not to overwhip.
- Use immediately to frost cakes or cupcakes, or store in the refrigerator for up to 24 hours.
Notes
- Make sure the cream is very cold before whipping.
- Sift the cocoa powder to avoid lumps.
- Frosting holds best when kept chilled.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 5g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg