Chocolate Whipped Cream

From the recipe box

Yield8

Prep10 min

Cook—

Total10 min

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Step by step

4 steps

1
Chill a metal mixing bowl and beaters (or whisk) in the freezer 10 minutes.
2
Sift cocoa and powdered sugar into the cold bowl. Add cream, vanilla, and salt.
3
Whip on medium-high until soft peaks form, 2–3 minutes—when you lift the beater, the peak should flop gently. Stop before it turns grainy or butter-like.
4
Use right away, or refrigerate up to a day; rewhip briefly if it loosens.

Ingredient substitutions