Stabilized Chocolate Whipped Cream
cups
Stabilized Chocolate Whipped Cream is an easy variation of my gelatin-free whipped topping! This substitute for Chocolate Cool Whip is easy to make and versatile enough to use in many dessert recipes!
Ingredients
- 4 ounces cream cheese softened for at least an hour at room temperature
- ¼ cup unsweetened cocoa powder
- ½ cup powdered sugar
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups heavy whipping cream
Instructions
- In a mixing bowl, beat the cream cheese with the 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1 1/2 teaspoons vanilla until soft and creamy, about 3 minutes. You will need to scrape down the bottom and sides of the bowl a couple times to make sure everything is incorporated.
- With the mixer on low, slowly pour in the 1 1/2 cups heavy whipping cream. Once the entire amount of heavy cream has been added, turn the mixer off and scrape down the bottom and sides of the bowl again. Turn the mixer on low and gradually increase to high, mixing just until soft peaks form. You'll want them to collapse, not stand up. Then again, scrape the bottom and sides of the bowl to mix everything together.
- Turn the mixer on high and beat until stiff peaks are formed, probably less than 1 minute. Do not over beat. "Stiff peaks" mean that the frosting should stand up straight and be firm in shape when the beater is lifted out of the bowl.
- Store in refrigerator until ready to use.
Notes
This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.
Nutrition
Calories: 637kcal | Carbohydrates: 30g | Protein: 7g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 173mg | Sodium: 153mg | Potassium: 275mg | Fiber: 3g | Sugar: 25g | Vitamin A: 2257IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg