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Chocolate Whipped Cream



  • 1 cup heavy cream (or whipping cream)
  • 2 tablespoons cocoa powder
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract


  1. Stir together cream, cocoa and confectioners’ sugar. Chill 30 minutes.
  2. Beat on high speed until stiff peaks form, scraping bowl occasionally.
  3. Stir in almond and vanilla extracts.
  4. Use as a topping for cakes, cupcakes, hot chocolate or coffee. 

Note: Heavy cream has 36 percent butterfat content; whipping cream has 30 percent butterfat content. When whipped, heavy cream forms a denser cloud and holds its shape a bit longer, so it’s best for piping through a pastry tip.

Hudson Valley Restaurant Week is back this April 8-21!