Cocoa Whipped Cream
Cocoa Whipped Cream - Sweets
30 min
Servings4
Plan it in the app to put it on your week.
- Gluten Free
- Pescatarian
- Egg Free
Steps
- 1Hot Cocoa Mix
- 2Combine all of the ingredients in a large airtight container. Secure the lid and shake vigorously to combine. Keeps indefinitely in the pantry.
- 3Cocoa Whipped Cream
- 4Put a stand mixer bowl and its whisk attachment (or, if you’re using a hand mixer, a large stainless-steel bowl and a whisk) in the freezer to chill for about 10 minutes.
- 5While the bowl and whisk are chilling, stir the water and the gelatin together in a metal measuring cup or a very small saucepan and set aside for 5 minutes. Then, dissolve the gelatin over low heat, about 2 minutes. Remove from the heat.
- 6Retrieve the mixing bowl from the chill and pour in the cream, cocoa mix, and vanilla. Mix on low speed until thoroughly mixed, about 2 minutes.
- 7With the mixer running, drizzle in the dissolved gelatin solution, boost the speed to high, and whip until medium peaks develop, 1 to 2 minutes. Frost cake as desired.
Nutrition
- Calories
- 981kcal
- Protein
- 34g
- Carbs
- 121g
- Fat
- 46g
- Fiber
- 8g
- Sugar
- 101g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does cocoa whipped cream take to make?
About 30 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.