Chocolate Whipped Cream Recipe

Chocolate Whipped Cream Recipe. Keep on whisking until it is thick enough that it doesn't collapse when you lift up the whisk or place some on a spoon. While whipping the cream, feed in the sugar-cocoa mixture.

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Remove the bowl from the freezer. Store covered in the refrigerator if not using immediately. Sift in the powdered sugar and cocoa powder, then add the vanilla extract and espresso powder if using.

Refrigerate the chocolate whipped cream until ready to serve.

Bring the solution to a simmer over medium-low to medium heat, then remove it from the stove.

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Sift in the powdered sugar and cocoa powder, then add the vanilla extract and espresso powder if using. Creamy, fluffy, stabilized icing that can be piped on cakes and cupcakes too. Once the stiff peaks start to form, your whipped cream is set.

Judul: Chocolate Whipped Cream Recipe
Rating: 100% based on 788 ratings. 5 user reviews.
Cheryl Mckenzie

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