Chocolate Whipped Cream

Preparation info

  • Difficulty


  • Makes

    ¾ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


heavy cream, cold ¼ cup plus 2 tablespoons (89 ml) 3.1 ounces 87 grams
Chocolate Lacquer Glaze 1 tablespoon (15 ml) 0.6 ounce 17 grams


Into a mixing bowl, pour the cream and refrigerate for at least 15 minutes. (Chill the handheld mixer’s beaters alongside the bowl.)

If the chocolate lacquer glaze is no longer fluid, place it in a custard cup and set it in a bowl filled with a little hot water. Gently stir the glaze until it becomes fluid, then let it cool until no longer warm to the touch.

Starting at low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until beater marks begin to show distinctly. Add the glaze and beat just until stiff peaks form when the beater is raised slowly.