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Chocolate Whipped Cream

Chocolate Whipped Cream


1 cup heavy cream, chilled
2 tablespoons sugar
2 tablespoons sifted cocoa powder
1 tablespoon vanilla extract

Cooking Instructions

Combine all ingredients in medium bowl. Using electric mixer fitted with whisk, beat, gradually increasing speed from low to high, until cream just holds stiff peaks. Do not over whip. Whipped cream will keep, covered with plastic wrap and refrigerated, for up to 6 hours. Whisk whipped cream for several seconds before using. Makes about 2 cups.

©Cook's Country Used by permission.

Equipment List

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