Whipped Cream Frosting with Cocoa Powder

A simple whipped cream frosting with the addition of cocoa powder.

¼ cup heavy whipping cream, cold
1 Tbsp. unsweetened natural cocoa powder
2 Tbsp. confectioners' sugar
½ tsp. pure vanilla extract

In a large cold mixing bowl on medium-high speed (with whisk attachment if using a 5 qt stand mixer), beat the heavy cream and cocoa powder until it starts to thicken, about 1 minute.

Because this recipe makes a small batch, you don't want your bowl larger than 5 qt. If needed, use a small bowl with a handheld mixer or double the recipe for a larger bowl.

Gradually beat in the sugar and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), about 3-4 minutes.

Serve immediately. Store in the refrigerator for up to 2 days. The longer it sits, the more it'll deflate but will still be edible.

Makes 2 servings.

Cook’s Notes:  Additionally you can freeze whipped cream up to 2 months. Portion onto a cookie sheet by either piping or spooning, freeze until firm, then transfer to a freezer-safe bag.