White Chocolate Whipped Cream
White Chocolate Whipped Cream is rich, fluffy, and sturdy enough for topping pies, cobblers, ice cream, and berries. Melted white chocolate gives it gentle sweetness, creamy structure, and beautiful stiff peaks for spooning or piping.
Ingredients
- 4 ounces white chocolate finely chopped
- 2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
Instructions
- Put the finely chopped white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring well between each round, until completely melted.
- In a separate microwave-safe bowl, warm the heavy cream in the microwave for about 2 to 3 minutes, until warmed through but not boiling.
- Pour the warmed heavy cream into the melted white chocolate and whisk very well until the mixture is smooth with no lumps or chunks remaining; it will look thin at this stage.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight or up to a full day, until completely cold.
- Once the cream mixture is completely cold, add the vanilla extract and whip with a hand mixer or stand mixer, starting on medium speed and increasing as it thickens, until fluffy and stiff peaks form.
- Use right away over pie, cobbler, fruit, or ice cream, or spoon it into a piping bag for a piped topping.
Notes
Store the finished white chocolate whipped cream covered in the refrigerator for up to 5 days, preferably with plastic wrap pressed over the top or in an airtight container. If it loses a little lift, gently whisk it by hand or briefly re-whip with a mixer; do not microwave. Keep desserts topped with it refrigerated, especially if piped onto cupcakes or cake.
Nutrition
Calories: 273kcal
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