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Hot Cocoa + Adventures in Whipped Cream

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About this Recipe

By: Rachel

Light, sweet, softly whipped cream is the perfect topping for pretty much any dessert. Ice cream sundaes, warm apple pie, rich chocolate mousse, decadent layer cakes—they all benefit from a generous dollop of fresh whipped cream.

Classic Whipped Cream

While there’s nothing wrong with the classic recipe (heavy cream whipped with sugar), why stop there? Whipped cream can be so much more with the addition of various spices and flavorings. Below are some of my favorite combinations, and how I like to use them.

Since it’s wintertime, I also wanted to include a delicious recipe for hot cocoa, which tastes much better than pre-made packets and is just as easy.

Hot Cocoa + Adventures in Whipped Cream

These takes on sweet whipped cream will have you experimenting with all your favorite flavors.
Print Recipe
Ready In 3 minutes
Meal Type Beverages, Dessert
Good For Winter
Servings 4

Ingredients
  

Classic Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered or granulated sugar

Hot Cocoa

For each cup:

  • 1 cup (235mL) milk (I use whole; any kind will work)
  • 1-2 tablespoons sugar (less for bittersweet hot chocolate, more for a sweeter result)
  • 2 tablespoons cocoa powder
  • ⅛ teaspoon espresso powder 
  • Optional: Dark chocolate, heavy cream

Step by Step Instructions
 

Classic Whipped Cream

  • Using very cold whipped cream (and ideally, a cold bowl that has been chilling in the refrigerator), whip on medium to medium-high speed for about three minutes until soft peaks have formed. Use immediately, or chill for up to 24 hours.
  • For variations, prepare as above, with the following additions:

Vanilla Whipped Cream:

  • Add 1 teaspoon vanilla extract or ¼ teaspoon vanilla bean paste. Ideal for apple pies, tarts, or dumplings. 

Almond Whipped Cream:

  • Add 1 teaspoon almond extract.

Orange Whipped Cream:

  • Add 2 teaspoons Grand Marnier or other orange liqueur.

Decadent, Spiced Whipped Cream:

  • Add ¼ cup Mascarpone cheese, ¼ teaspoon cinnamon, and ¼ teaspoon finely ground espresso. A bit of orange zest could stand in for the cinnamon or espresso.

Spicy Whipped Cream:

  • Add ¼ teaspoon cinnamon, ⅛ teaspoon cayenne, and ⅛ teaspoon chili powder.

Autumn Whipped Cream:

  • Add ⅛ teaspoon cinnamon, ⅛ teaspoon cardamom, and a few gratings of fresh nutmeg.

Middle Eastern Whipped Cream:

  • Add ¼ teaspoon rosewater and ¼ teaspoon cardamom.

Cocoa Whipped Cream:

  • Add 2 tablespoons cocoa powder.

Hot Cocoa

Step 1

  • Add the dry ingredients to a saucepan, and whisk in ¼ cup of milk to make a paste.

Step 2

  • Add the rest of the milk, and heat over a medium burner until scalded. If you prefer a richer hot chocolate, add high-quality dark chocolate to the warmed milk ¼ ounce (7g) at a time. You can also substitute ¼ to ½ of the milk for heavy cream.

Optional

  • You can serve the hot cocoa as is, or add any combination of the flavors below (or your own favorites!) Then, of course, top with your preferred whipped cream. Measurements are ⅛ teaspoon per cup of cocoa:
    • Vanilla extract
    • Peppermint extract
    • Almond extract
    • Cinnamon
    • Cayenne pepper

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