Cocoa Whipped Cream
 
Makes 3 cups
Ingredients
  • 1½ cups (360 grams) cold heavy whipping cream
  • ⅓ cup (40 grams) confectioners’ sugar
  • 2 tablespoons (10 grams) Dutch process cocoa powder
Instructions
  1. Refrigerate a large bowl and a whisk for 15 minutes.
  2. In chilled bowl, using chilled whisk, whisk together all ingredients until soft to medium peaks form. Serve immediately, or cover and refrigerate until ready to use. Best used same day.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/february-chocolate-cream-cheese-pound-cake/