Cocoa Stabilized Whipped Cream: a mascarpone-stabilized whipped cream that holds its shape. Makes 4 cups in about 22 minutes.
Cocoa Stabilized Whipped Cream
Dessert
Frostings fillings toppings
Easy
Your note
Edit
Cocoa Stabilized Whipped Cream: a mascarpone-stabilized whipped cream that holds its shape. Makes 4 cups in about 22 minutes.
Prep
12 min
Cook
—
Cooling
10 min
Total
22 min
Servings
16
Diet
Gluten free
Ingredients
Adjust yield
servings
Scales from a half to a double batch; use a larger, well-chilled bowl.
- 2.0 cups (480.0 ml)cold pasteurized heavy whipping cream
- ⅓ cup (45.0 g)powdered sugar
- 3.0 tbsp (45.0 g)mascarpone
- 3 ½ tbsp (18.0 g)Dutch-process cocoa powder
Make it at home
-
The vanilla
Madagascar Vanilla Extract, 2 oz Bottle
$13.00 · Shop now ›
- Must-have Farberware Stainless Saucepan A heavy base heats evenly so dairy and sugar don't scorch. View on Amazon › (opens in a new tab)
- Makes it easier OXO Balloon Whisk Lump-free batters and silky custards. View on Amazon › (opens in a new tab)
- Specialty ingredient Valrhona Dutch-Process Cocoa Powder Deep, smooth cocoa for brownies, cakes and hot chocolate. View on Amazon › (opens in a new tab)
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.
Baking tools for this recipe
Dessert Builder
Put this topping in a dessert
Choose the base and the rest of the parts from our recipes; the builder scales this one to fit and writes the shopping list.
Instructions
- Chill a metal mixing bowl and whisk attachment for 10 minutes; keep the pasteurized cream cold until immediately before whipping.
- Combine 480 ml heavy whipping cream, 45 g mascarpone and 45 g powdered sugar in the chilled bowl.
- Sprinkle powdered flavor ingredients into the bowl and whisk briefly to disperse any clumps; add liquid flavorings next.
- Whip on medium speed for 2–4 minutes until peaks bend gently but retain shape. Stop before the mixture becomes grainy.
- Taste and immediately spoon or pipe onto dessert. Keep refrigerated at 40°F (4°C) or below until serving.
Tips
- The mascarpone improves piping stability; overwhipping still causes separation.
- Use powdered, concentrated fruit flavors rather than watery purees to preserve volume.
Made this?
Log it to keep your bakes, ratings and notes together in My Kitchen.
Be the first to share one.
How did it turn out?
Recipe FAQ
How long does it take to make cocoa stabilized whipped cream?
Plan on 12 minutes of prep, plus 10 minutes to chill. The recipe makes 4 cups (16 servings of 1/4 cup).
How should I store cocoa stabilized whipped cream?
Refrigerate covered; best within 48 hours; do not hold unrefrigerated.
Can I make cocoa stabilized whipped cream ahead?
Refrigerate covered; best within 48 hours; do not hold unrefrigerated.
Estimated · per serving
Nutrition
Per serving = 1 of 16 servings this recipe makes.
127
Calories / serving
12.1g
Fat
4.4g
Carbs
1.1g
Protein
3.7g
Sugar
Whole recipe (16 servings): ~2032 cal · 194g fat · 70g carbs · 18g protein · 59g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment