If you're looking for the perfect topping for your favorite chocolate dessert, then look no further! This chocolate whipped cream is smooth, creamy, and packed with chocolate flavor.
Note: Before getting started, place your mixing bowl and beaters in the freezer for 5 to 10 minutes to chill. Once chilled, remove the bowl and beaters from the freezer.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Start mixing on medium-low speed for 30 seconds to 1 minute. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form.
Notes
Cocoa powder: You may use either natural or Dutch process cocoa powder for this recipe. If you're unsure which one to use, I have a post that explains the difference between both kinds of cocoa powder.Storage Instructions: Whipped cream may be stored in an airtight container in the fridge for up to 2 days.