👩🍳 Instructions
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1
Place a large mixing bowl (preferably metal) and your whisk attachment in the freezer for at least 15-20 minutes to chill thoroughly.
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2
In a small bowl, whisk together the sifted powdered sugar, sifted cocoa powder, and cornstarch. This ensures no lumps and even distribution.
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3
Remove the chilled bowl and whisk from the freezer. Pour the very cold heavy cream into the bowl. Begin whipping on medium-low speed, gradually increasing to medium-high, until the cream starts to thicken and holds soft peaks (when you lift the whisk, the peak gently folds over).
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4
With the mixer still running on medium-low, gradually add the sifted dry ingredient mixture to the cream, about a tablespoon at a time, until fully incorporated. Pour in the vanilla extract.
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5
Increase the mixer speed to medium-high and continue whipping until the frosting forms stiff peaks. This means the peaks will stand straight up when you lift the whisk. Be careful not to over-whip, or it will become grainy.
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6
Use the chocolate whipped cream frosting immediately to pipe onto cupcakes, spread on a cake, or dollop onto desserts. If not using right away, cover tightly with plastic wrap and refrigerate for up to 2-3 days. A quick whisk by hand may be needed before use.
💡 Notes
For best results, ensure all your ingredients and equipment are thoroughly chilled. Dutch-processed cocoa powder yields a darker color and smoother chocolate flavor. Adjust sweetness by adding more or less powdered sugar to taste. This frosting is stable for several hours at room temperature in a cool environment, but refrigerate frosted desserts for longer storage.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
1g
Total Fat
15g
Saturated Fat
9g
Carbs
12g
Fiber
1g
Sugar
9g
Sodium
10mg
Cholesterol
50mg
