Chocolate Whipped Cream (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 cups heavy whipping cream

02 - 1/4 cup cocoa powder (heaping)

03 - 1/3 cup powdered sugar

04 - 1 teaspoon vanilla extract

05 - Small pinch of sea salt

→ Optional Enhancement

06 - 1 teaspoon espresso powder

# Instructions:

01 - Add all ingredients to a medium-sized mixing bowl. Using either a hand mixer or stand mixer fitted with the whisk attachment, beat on medium speed until you see stiff peaks beginning to develop - this usually takes about 4 to 5 minutes of whipping.

02 - Transfer to the refrigerator to chill until you're ready to use it. This fluffy chocolate cream is delicious eaten directly with a spoon, works wonderfully as cake or cupcake frosting, makes an excellent dessert filling, and pairs beautifully with so many treats!

# Notes:

01 - Be careful not to over-whip the cream! Stop as soon as stiff peaks form, or it will become lumpy and grainy with a butter-like texture. If this happens, try gently whisking in a few extra tablespoons of cream to help smooth it out.

02 - Temperature is crucial for success - make sure your heavy cream is very cold before starting. For best results, you can even chill your mixing bowl and beaters in the refrigerator beforehand.

03 - If the flavor turns out too bitter for your taste, simply add an extra tablespoon or two of powdered sugar, regular sugar, or even another small pinch of salt to balance it out.

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