Chocolate Whipped Cream
By America's Test KitchenPublished on May 21, 2013
Yield
Serves 16 (Makes about 2 cups)
Ingredients
1 cup heavy cream, chilled2 tablespoons sugar 2 tablespoons sifted cocoa powder 1 tablespoon vanilla extract
Instructions
- Combine ingredients in medium bowl. Using electric mixer fitted with whisk attachment, beat, gradually increasing speed from low to high, until cream just holds stiff peaks. Do not overwhip. Whipped cream will keep, covered with plastic wrap and refrigerated, for up to 6 hours. Whisk whipped cream for a couple of seconds before using it.
Yield
Serves 16 (Makes about 2 cups)Ingredients
1 cup heavy cream, chilled
2 tablespoons sugar
2 tablespoons sifted cocoa powder
1 tablespoon vanilla extract
Ingredients
1 cup heavy cream, chilled
2 tablespoons sugar
2 tablespoons sifted cocoa powder
1 tablespoon vanilla extract
Ingredients
1 cup heavy cream, chilled
2 tablespoons sugar
2 tablespoons sifted cocoa powder
1 tablespoon vanilla extract
Why This Recipe Works
In refining our Chocolate Whipped Cream recipe, we found that well-chilled cream whipped the most effectively. Chilling the bowl and the beaters as well as the cream provided extra insurance that the cream would stay cold enough to remain firm. Adding the cocoa powder and the sugar in our recipe before whipping produced the most even texture. And of course whipping cream for too long can make it curdle, separate, or turn to butter, so it’s best to keep a close eye on it while beating.
Instructions
- Combine ingredients in medium bowl. Using electric mixer fitted with whisk attachment, beat, gradually increasing speed from low to high, until cream just holds stiff peaks. Do not overwhip. Whipped cream will keep, covered with plastic wrap and refrigerated, for up to 6 hours. Whisk whipped cream for a couple of seconds before using it.
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