Some days you just want something a little extra…

Am I right?

SAVE THIS WHIPPED CREAM RECIPE TO YOUR FAVORITE PINTEREST BOARD!

There are times when having the usual just won’t do or that it won’t give something you’ve made that extra umph.
Enter…

CHOCOLATE WHIPPED CREAM!!

Ok, who doesn’t love chocolate??

Be sure to try these whipped cream recipes from your favorite bloggers from around the web:
Coconut Whipped Cream from Leelalicious on ebay
Lemon Whipped Cream from Five Heart Home
Marshmallow Whipped Cream from Crazy for Crust
Cream Cheese Whipped Cream from Sugar and Soul
Stabilized Whipped Cream from Ashlee Marie

Here’s how to make perfect whipped cream!

Actually, I do know some people, but I can only count them on one hand. And there are those who are allergic to it, including one of my friends (insert sad face here). My heart goes out to them, but I know they adapt.

I remember when I was about 11 and was in junior high, I broke out in a rash. It was slight but noticeable.
My mother was trying to figure out what it could have been – the laundry detergent, something I ate, was I sick, what?

My parents said to keep an eye on it and we’d see what happens. Over the next week, it got worse. Finally, it was determined that it was chocolate on the ice cream sandwiches I had started eating daily at school.

CHOCOLATE?!?!?!

How can anyone be allergic to chocolate??? It’s the early 80’s, I don’t know anyone with allergies, I’m only 11, how can this be happening, MY LIFE HAS ENDED!!!!

Ok, so obviously my life didn’t end because of that. Teenage drama. You remember, right? And yes, it got even worse when boys entered the picture a bit later on.

My ice cream sandwich consumption was nixed and the rash went away. A few months later I was given the go-ahead to resume eating them and didn’t have any issues. Chalk it up to the changes one goes through during puberty, who knows, but I’m certainly glad I didn’t have to cut chocolate out of my life forever.

I couldn’t imagine. It’s been my best friend on many occasions, always listening, never judging, and without a doubt, never fails at making me feel better. Now, that’s a friend for life.

This Chocolate Whipped Cream is super easy and will add something extra to your desserts or even your fresh fruit.

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You can add more chocolate syrup to make it more chocolatey. I give you permission.

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Chocolate Whipped Cream

Fresh whipped cream with added chocolate syrup make a Chocolate Whipped Cream that will make your desserts extra special! Use it for fresh fruit as well.

Author Lynne Feifer

Ingredients

• 1 cup heavy whipping cream
• 1 tablespoon chocolate syrup plus additional if desired

Instructions

• Pour the whipping cream into a mixing bowl and beat on medium-high.
• When it starts to thicken add the chocolate syrup.
• Continue beating until peaks soft and stable peaks form.

If you like this Chocolate Whipped Cream, you’ll love…

Chocolate Buttercream Frosting

Chocolate Peanut Butter Fruit Dip

TWIX Bites Brownies with Chocolate Caramel Buttercream

The post Chocolate Whipped Cream appeared first on 365 Days of Baking.

This has got to be one of the easiest, most delicious posts I’ve done to date.

Or maybe it’s the one I used this whipped cream for. Stay tuned for that one. We’ll be eating that one next week. BIG things happening here at the 365 home. We’re moving.

AGAIN.

Just 10 months ago we moved back to Phoenix after living in northern New Hampshire for 14 months. We previously lived here. In the last two years, we’ve moved…get this, 8 times.

Ugh!

Mostly because the majority of them were temporary rentals – nothing long term was available. It has been quite an interesting experience and I’m looking forward to when we again have a place of our own.
So, we aren’t really “going” anywhere, we’re staying in town, but the landlord decided that he wants to move into the home we’re in 4 months before our lease is up.

SAVE THIS WHIPPED CREAM RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I. Hate. Packing.

And unpacking.

The whole process is exhausting and we still need to find a place to live. I really do like this house that we’re in now and the lighting for taking my pictures has been perfect!

Oh well, change is good, right? That’s what I keep telling myself and maybe we just aren’t supposed to be here for some reason that isn’t exactly clear right now, but maybe (or may never be) clear in the future. We’ll see! So, if it’s kind of like crickets around here for the next few weeks, you’ll understand why. I’m going to try to not let that happen and have some things lined up, but JIMINY CRICKETS, man!!

You can check out this post on how to separate the vanilla bean if it’s something you’ve never done before. Also thanks to Alton Brown for the tip about putting the bowl and whisk in the freezer beforehand.

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Vanilla Bean Whipped Cream

Author Lynne Feifer

Ingredients

• 1 cup heavy whipping cream
• 1 tablespoon sugar
• 1 vanilla bean

Instructions

• Place mixing bowl and metal whisk / beaters into the freezer for 15 minutes to chill.
• To remove the seeds from the vanilla bean, place it on a cutting board. With a sharp knife, slice the bean down the middle cutting it in half.
• Scrape the seeds from each half of the bean into the mixing bowl
• Pour the whipping cream and sugar into the bowl.
• Beat on medium-high speed just until stiff peaks are formed.
• Refrigerate any unused portion in a tightly sealed container for up to 10 hours.
• To reuse, whisk again for about 10 seconds.

I rate everything I make on a scale of 1 – 4 with 4 being the best and this Vanilla Bean Whipped Cream earned 3 1/2 rolling pins. I LOVE whipped cream, but I love it even more when it’s homemade. It reminds me of grandma’s when I was little and when we’d eat it over fresh strawberries.

Need some toppings to take your dessert to the next level? Here are some great ones on the blog…

Stabilized Whipped Cream

3-Ingredient Strawberry Sauce

 Homemade Hot Fudge Sauce

Alton’s recipe called for 2 tablespoons of sugar, but I only used one. I don’t like my whipped cream really sweet, I want to taste more of the cream than sweetness, but feel free to add more if it’s not sweet enough for you. Next week I’ll have the dessert that I used the whipped cream for, so stay tuned!

The post Vanilla Bean Whipped Cream appeared first on 365 Days of Baking.