Easy Homemade Chocolate Whipped Cream Recipe | Lemons + Zest (2024)

FAQs

How is whipped cream made from scratch? ›

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.

Homemade whipped cream is an indulgent treat that elevates even the simplest of desserts. The unique composition of heavy cream allows for it to be whipped from a velvety liquid to a billowy foam, but it often falls flat or becomes watery within a few hours of our hard work.

Cold cream whips up the quickest and lightest; chilling the bowl and whisk or beaters for at least 15 minutes before whipping the cream will speed things along, too. Use a large chilled bowl (metal works best) and a whisk, standing mixer, or electric beaters.

Chocolate Ganache is made with just 2 ingredients- chocolate and cream but has so many practical uses as a dip, frosting, filling, and topping. I have made this chocolate ganache recipe countless times as frosting for Chocolate Cupcakes, a dip for Eclairs, or poured over Poppyseed Cake.

It is also for this reason that you only want to use confectioner's sugar to sweeten the cream. Granulated sugar will not be touched by the whisk attachment, and will sit at the bottom of the bowl, undissolved. As with the hand mixer, try to use lower speeds with the stand mixer, so you get a more even whip.

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.

While you can still use it, regular whipping cream has a slightly lower fat content. Powdered Sugar – Also called confectioner's sugar. This helps to thicken and stabilize the frosting so that it holds its shape, especially when piped.

It of course also adds sweetness. Because of the sugar, this recipe could also be considered “chantilly cream” (and can be used on a Chantilly cake!). Vanilla Extract. This adds a simple but necessary flavor that takes the cream to the next level.

According to the labeling standards of the Food and Drug Administration, heavy cream is a cream with no less than 36% milk fat. It may also be called heavy whipping cream (1). In contrast, whipping cream has a slightly lower milk fat content, 30–36%. It may also be called light whipping cream (2).

Why is it called German chocolate frosting? ›

In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

Ingredients for Fresh Whipped Cream

Technically, you only need one – heavy cream! But if you want something at least a little bit sweet (you do, trust me!), then you need three total ingredients: Heavy cream (or heavy whipping cream) Sugar (powdered sugar or granulated sugar)

The cream should contain enough fat, at least 30%. Single cream won't whip but whipping cream (36%) and double cream (48%) will. Thick cream and clotted cream don't need whipping, they have a different, heavier, smoother texture than whipped cream. Whipping cream will be lighter and fluffier than double cream.

Raw materials

Whipping cream is made from whole milk. It is important that this milk contains little heat-resistant bacteria's, because the presence of Bacillus Cereus can lead to an instable fat emulsion. The formation of heat-resistant lipase due to psychrotroph bacteria's is also harmful and may not occur.

Besides the fact that homemade whipped cream truly tastes BETTER, is THICKER and CREAMIER, it will also stay FRESH for up to 2 weeks refrigerated.