Ingredients
Units
Scale
- 8oz (1 Cup) Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 4 Tablespoons Powdered Sugar
- 3 Tablespoons Cocoa Powder, I prefer Dutch-process cocoa powder
Instructions
- I like to use a metal mixing bowl you can use your electric stand mixer fitted with the whisk attachment or a large bowl and handheld electric whisk. Place the bowl and whisk in the freezer for at least five minutes to chill before making the whipped cream. This is key! Don't skip it!
- Once the bowl is chilled add all ingredients, attach the whisk and beat on medium speed for 3-5 minutes, or until you have stiff peaks. This means the cream will hold its texture, it won't puddle down on itself. Use immediately or store in an air-tight container for up to 3 days in the refrigerator.
- Prep Time: 5
- Category: Dessert
- Method: Mix
- Cuisine: American
