Chocolate Stabilized Whipped Cream
Chocolate Stabilized Whipped Cream is a creamy and luscious chocolate dessert topping that can also be used as a filling or frosting!
Servings: 4 cups
Calories: 2242kcal
Ingredients
- 2 ounces cream cheese, softened
- ½ cup (62.5 g) confectioners' sugar
- ¼ cup (29.5 g) unsweetened cocoa powder
- 2 cups (476 g) heavy whipping cream, divided
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- To the bowl of a stand mixer with the whisk attachment, add cream cheese, confectioners' sugar, and cocoa powder. Start mixing on low speed, gradually increasing speed until fully combined (3-5 minutes), stopping to scrape the sides of the bowl as needed. It should look like a thick paste.
- With the mixer off, add ½ cup heavy cream. Mix on medium speed for about 30 seconds, or until smooth. Stop to scrape down the sides of the bowl. Repeat these steps three more times, adding ½ cup heavy cream each time.
- Once all of the heavy cream has been added and mixed, use a rubber spatula to scrape the bottom of the bowl to incorporate all of the cream cheese.
- With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)
- Finally, add in the vanilla and a pinch of salt, being careful not to overmix.
- Serve it with your favorite desserts!
Nutrition
Serving: 1recipe (4 cups) | Calories: 2242kcal