Chocolate Whipped Cream

By srumbel

Ingredients

• 2 2 2 cups heavy cream
• 1/4 1/4 1/4 cup cocoa powder
• 1/2 1/2 1/2 cup powdered sugar

Details

Servings 2
Adapted from thefirstyearblog.com

Preparation

Step 1

Place a metal mixing bowl and beaters in the freezer for 15 minutes.

Remove the bowl from the freezer. Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.