Prep 10 mins
Cook 0 mins
This simple whipped cream is great to garnish all kinds of espresso and coffee drinks. From the Cappuccino Espresso the Book of Beverages by Christie and Thomas Katona.
- In a chilled bowl, whip cream until it begins to thicken.
- Add sugar and cocoa.
- Continue whipping until soft peaks form.
- Store covered in the refrigerator if not using immediately.
Be sure you SIFT the sugar and cocoa powder into the cream; if you don't, you will get lumps of powder in your whipped cream, which aren't the most pleasant things to eat.
LM - this is a fabulous treat to top off a variety of things. Tonight we used it to top off Mochas and then my DD licked the rest of the bowl clean! A definite keeper for ease of making and just the purity of it compared to any storebought whipped cream. Thanks for sharing. Made for Photo Tag.