Chocolate whipped cream is a simple luxury. Rich, creamy, and chocolatey, this quick and easy whipped topping is the perfect topping for pancakes, waffles, or crepes.
For best results, chill a medium sized bowl (see note) and beaters for at least one hour in refrigerator or freezer.
Remove bowl and cream from refrigerator. Pour cream into bowl.
With hand mixer or stand mixer on medium speed, beat cream for 2 minutes or until peaks begin to form.
Add vanilla and gradually add powdered sugar and cocoa powder; beat until soft peaks form. Don’t over beat or your whipped cream will separate and turn into butter. Best served immediately.
Notes
Whipping cream will double in size when whipped, so use a large enough bowl.
Adding 1/4 cup of full fat sour cream or whole milk Greek yogurt will help your whipped cream last longer in the refrigerator.